Lemon Drop Cupcakes

Preheat the oven to 350 degrees.
Put paper liners in the muffin tin. In a large bowl, whisk together the flour, baking powder, and salt.

In a medium bowl, whisk the lemon zest, butter, and sugar until fluffy.
Mix in the egg, vanilla extract, and buttermilk.
Add the butter mixture to the flour mixture.
Mix well.

Fill the muffin cups two-thirds full of batter.
Bake 20 to 25 minutes.
Let the cupcakes cool.

Remove the cupcakes from the muffin tins.
Use a teaspoon to make a hole in the top of each cupcake.
Fill the holes with lemon curd.

Make the frosting. Put the butter and cream cheese in a medium bowl.
Beat with an electric mixer until creamy.
Mix in the powdered sugar and vanilla extract.
Frost the cupcakes as shown on pages 10 and 11