Lemon Curd Cupcakes

"Homemade lemon curd flavors these tender cupcakes." Submitted to Taste of Home by Kerry Barnett-Amundson. It won 2nd place in a cupcake contest.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 3  tablespoons sugar
• 1 1⁄2 teaspoons sugar
• 3  tablespoons lemon juice
• 4 1⁄2 teaspoons butter
• 1  egg, lightly beaten
• 1  teaspoon  grated lemon peel

• Batter

• 3⁄4 cup butter, softened
• 1  cup sugar
• 2  eggs
• 1  teaspoon vanilla extract
• 1  teaspoon  grated lemon peel
• 1 1⁄2 cups cake flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2⁄3 cup buttermilk

• Frosting

• 2  tablespoons butter, softened
• 1⁄2 teaspoon vanilla extract
• 1  pinch salt
• 2  cups confectioners' sugar
• 2 -4  tablespoons milk
•  yellow food coloring (optional)

Directions

1. For lemon curd, in a heavy saucepan, cook and stir sugar, lemon juice and butter until smooth. Stir a small amount into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer. Stir in lemon peel. Cool 10 minutes. Cover and chill for 1 1/2 hours or until thickened.
2. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
3. Fill paper-lined muffin cups three-fourths full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pan to a wire rack. Cool completely.
4. Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 inch into center of each cupcake; fill with curd just until tops of cupcakes begin to creack.
5. Combine frosting ingredients, tinting with food coloring if desired; frost cupcakes. Store in a refrigerator.