Lemon Cupcakes

RECIPE PREP: Adjust oven rack to the center position. Preheat oven to 350ºF. Line a 12-well cupcake pan with paper liners.

1. In a large bowl, whisk to combine milk, oil, eggs, and vanilla. Add granulated sugar. Whisk until incorporated. Add flour, baking powder, sea salt, and lemon zest. Mix just until no large lumps of flour remain. It’s important not to overmix.
2. Using a metal 1/4 measuring cup, evenly divide the cupcake batter between the 12 prepared wells of the cupcake pan. Fill each with 1/4 cup of batter. Bake 15 to 17 minutes, or until a skewer inserted into the center comes out clean.
3. Remove cupcakes from pan. Transfer to a wire rack to cool completely.
4. Once the cupcakes are cool, cut out a small circle of cake (about the size of a quarter) from the center of each. Put the pieces aside and reserve. Fill each hole with lemon curd. Return cake cut-outs to the top of the cupcakes to cover the filling. 

Lemon Curd Frosting

1. Add softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 30 seconds, or until the butter is smooth and creamy.
2. With the mixer on low speed, slowly add in the powdered sugar so it can incorporate smoothly into the butter. Then add in lemon curd, lemon zest, and vanilla extract. With the mixer on high speed, beat 1 to 2 minutes or until the frosting is light and fluffy.
3. Transfer the lemon curd frosting to a piping bag fitted with your favorite metal tip. Garnish each cupcake with lemon sprinkle mix. Just before serving, add a fresh wedge of lemon on top.