Lemon Curd Cupcakes

These were a raving hit. I think. My family LOVED them. I think they were divine. If only I had working tastebuds. This killer of a cold has wiped out my olfactory factory. (did I get that right Pchick?) Anyways... even though there's three separate parts, it doesn't take long, and it's all worth it. (I think) This comes from the Apr/May 2007 Taste of Home cupcake special. How can you go wrong with Taste of Home? It's adapted a little, but generally the same.

Lemon Curd:
3 Tbsp. + 1 1/2 tsp. sugar
3 Tbsp. lemon juice (one lemon's worth)
4 1/2 tsp. butter
1 egg
1 teaspoon grated lemon peel

Batter:
3/4 c. butter
1 c. sugar
2 eggs
1 tsp vanilla
1 tsp grated lemon peel
1 1/2 c. flour
1/2 tsp b. powder
1/4 tsp. b. soda
1/4 tsp. salt
2/3 c. buttermilk (I used 1 tbsp. vinegar and 2% milk)

Frosting:
2 Tbsp. butter, softened
1/2 tsp. vanilla
1 1/2 c. icing sugar
2 Tbsp. milk
1/4 tsp. lemon extract

In a small pot, cook and stir sugar, lemon juice, butter, egg and lemon rind. Bring to a gentle boil, cook 2 minutes longer. Cool 10 minutes.

In mixing bowl, cream butter and sugar. Add eggs, vanilla and lemon peel. Add flour,`b. soda, b. powder and salt, mixing while adding the buttermilk.

Fill cupcake papers... I used 15, so I filled the remaining 9 on the second pan with water. Bake at 350 for 20-25 minutes. Cool 10 minutes, remove from pans and cool completely.

Make frosting while you wait, but DO NOT FROST YET. (avoid my mistake) I filled my cake decorator tool with the lemon curd, and with a long skinny tip, I poked into each cupcake, squirting enough curd to gently round the cupcake. THEN you frost the cupcakes, and they look and (I hear) smell wonderful.