Cupcake Ingredients

• 3 1/2 cups all-purpose flour, sifted
• 2 tablespoons finely grated Meyer lemon zest, plus 2 tablespoons fresh Meyer lemon juice (from 1 to 2 Meyer lemons)
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons coarse salt
• 1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
• 3 cups granulated sugar
• 8 ounces cream cheese, room temperature
• 7 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• Confectioners' sugar, for dusting
• Lemon Curd (made with Meyer lemons; ingredients and directions below)

(Makes 42)

Directions

2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Beat in cream cheese. Reduce speed to low. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in lemon juice and vanilla. Add flour mixture in three batches, beating until just combined after each.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 28 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

4. To finish, dust cupcakes with confectioners' sugar. Fill a pastry bag fitted with a coupler and a medium round tip (#8) with curd. Insert tip into top of each cupcake, and squeeze some curd below top to fill the inside, then lift the tip and squeeze more curd in a pool on top. Filled cupcakes can be kept at room temperature up to 1 hour (or refrigerated a few hours more) before serving.

Lemon Curd
A high proportion of lemon juice gives curd its intense flavor. As an acid, the juice also prevents the yolks from curdling when heated (unlike when making pastry cream, which requires the extra step of tempering). You can substitute an equal amount of juice from other citrus, such as lime, grapefruit, or blood orange.

Lemon Curd Ingredients

• 2 whole eggs plus 8 egg yolks
• 1 cup sugar
• 2/3 cup fresh lemon juice (about 6 lemons)
• 2 tablespoons unsalted butter, cut into small pieces, room temperature

(Makes about 2 cups)

Directions

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