Gather the cupcake ingredients - * Flour * Sugar * Baking powder * Lemon zest * Vegetable oil * Milk * Eggs * Vanilla extract
In a large bowl, combine the flour, granulated sugar, baking powder, and lemon zest. Whisk to combine.
Add the vegetable oil, milk, eggs, and vanilla. Whisk to combine - just until no large lumps of flour remain.
Fill each cupcake tin 3/4 of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean - about 14-16 minutes.
Gather the frosting/filling ingredients - * Butter * Powdered sugar * Lemon zest * Vanilla extract * Lemon curd
Scoop a small hole in the center of each cupcake and fill the center with lemon curd (about 1-2 teaspoons). Place the piece of cake you scooped out back on top of the lemon curd.
1. Using a stand or hand mixer, beat the butter, lemon zest, and vanilla extract on medium speed until smooth - about 2 minutes. 2. On low speed, add the powdered sugar a little at a time. 3. After you've added all the powdered sugar, turn the mixer to high speed and beat until the icing is light and fluffy - about 2 minutes. 4. Transfer the icing to a piping bag fitted with your choice of tip and set aside until ready to use.
Frost cupcakes as desired (I did a simple swirl with a Wilton 2D tip).
Full recipe at mildlymeandering.com