Martha's Meyer Lemon Cupcakes

Name: Martha's Meyer Lemon Cupcakes
Ingredients: 3 1/2 cups all-purpose flour, sifted 8 ounces cream cheese, room temperature; 2 tablespoons finely grated Meyer lemon zest, plus 2 tablespoons fresh Meyer lemon juice (from 1 to 2 Meyer lemons) 7 large eggs, room temperature; 1/2 teaspoon baking powder 1 teaspoon pure vanilla extract; 1 1/2 teaspoons coarse salt Confectioners' sugar, for dusting; 1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature lemon curd (see link below for recipe); 3 cups granulated sugar

INGREDIENTS

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3 1/2 cups all-purpose flour, sifted 8 ounces cream cheese, room temperature

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2 tablespoons finely grated Meyer lemon zest, plus 2 tablespoons fresh Meyer lemon juice (from 1 to 2 Meyer lemons) 7 large eggs, room temperature

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1/2 teaspoon baking powder 1 teaspoon pure vanilla extract

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1 1/2 teaspoons coarse salt Confectioners' sugar, for dusting

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1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature lemon curd (see link below for recipe)

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3 cups granulated sugar

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