Honestly, I could savor this each day and still adore it. It’s just so wonderful.

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a large bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract, lemon zest, and lemon juice.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Once cooled, use a small spoon or a cupcake corer to remove a small portion from the center of each cupcake.

Fill each cavity with a dollop of lemon curd.

Serve and enjoy!

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also experiment with different citrus fruits, such as lime or orange, for a unique twist. If you’re feeling adventurous, try adding a crumbly streusel topping before baking for added texture. For a more decadent treat, top the cupcakes with a swirl of cream cheese frosting or a dusting of powdered sugar. To make your own lemon curd, simply whisk together eggs, sugar, lemon juice, and butter over low heat until thickened.