Citrus Cupcakes with Lemon Curd Icing

There's not a lot that a good cupcake can't cure. Let me tell you, cupcakes have often been my pick-me-up when the day hasn't been so sweet. Maybe it's a good thing that I no longer live close to NYC's Buttercup Bake shop! I am in cupcake testing madness (for a little project of mine that I'm thinking of getting together) and here is where I'm at. Citrus Cupcakes! Give them a try, and let me know what you think.

Citrus Cupcakes with Lemon Curd Icing
Makes 6 cupcakes
3/4 cups of all purpose flour
1 teaspoon of salt
1/2 teaspoon of baking powder
Zest of 1 lemon
Juice of 1/2 a lemon
1/2 stick of room temperature butter
1/2 cup and 1 tablespoon of packed brown sugar
1 tablespoon of lemon curd
2 eggs
1 teaspoon of vanilla extract

Icing:
1/4 cup of sour cream
3 tablespoons of lemon curd

Preheat oven to 350 F. In a small bowl, mix the flour, salt, lemon zest and baking powder.

In a separate bowl, add the sugar and butter. Using a mixer, beat the sugar and butter until the mixture is homogeneous (about 3 minutes). Add the eggs, one by one, beating until just incorporated. Add the lemon juice, vanilla extract and lemon curd and beat until just incorporated. Slowly add the flour mixture. Once the mixture is just homogeneous, scoop one ice cream scoop of batter into a cupcake-lined muffin time. Bake for 15-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Leave to cool on a cooling rack while you make the icing.

Using a small whisk, whisk the lemon curd into the sour cream making sure to remove any lumps. Once the cupcakes have completely cooled, ice them. Enjoy!