3 1/2 cups all-purpose flour, sifted
8 ounces cream cheese, room temperature
2 tablespoons finely grated Meyer lemon zest, plus 2 tablespoons fresh Meyer lemon juice (from 1 to 2 Meyer lemons)
7 large eggs, room temperature
1/2 teaspoon baking powder
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt confectioners' sugar, for dusting
1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
lemon curd (see below for recipe)
3 cups granulated sugar
2 whole eggs
2/3 cup fresh lemon juice (about 6 lemons)
8 egg yolks
2 tablespoons unsalted butter, cut into small pieces, room temperature
1 cup sugar
Preheat oven to 325ºF. Line standard muffin tins with paper liners. Whisk together flour, zest, baking powder and salt.
With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Beat in cream cheese. Reduce speed to low.
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in lemon juice and vanilla. Add flour mixture in three batches, beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, about 28 minutes.
Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, dust cupcakes with confectioners' sugar. Fill a pastry bag fitted with a coupler and a medium round tip (#8) with curd.
nsert tip into top of each cupcake, and squeeze some curd below top to fill the inside, then lift the tip and squeeze more curd in a pool on top.
Filled cupcakes can be kept at room temperature up to 1 hour (or refrigerated a few hours more) before serving.
Combine whole eggs and yolks, sugar and lemon juice in a heatproof bowl set over a pan of simmering water.
Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon.
Add butter, a few pieces at a time, whisking until smooth after each addition.
Strain through a fine sieve into another bowl, and cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming.
Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).