Step 1

Mix together flour, baking powder and salt.

Step 2

Beat together the butter and sugar until light and fluffy. Add egg yolks, one at a time.  Mix well

Step 3

Alternately add in flour mixture and milk.  Beginning and ending with flour.  Add in vanilla and lemon extract and lemon zest.

Step 4

In another bowl, beat the egg whites until stiff but not dry. Fold beaten egg whites into batter gently

Step 5

Fill cupcake liners in muffin tin.  Bake at 350 for about 20-25 minutes or until toothpick comes out clean.  Cool.

Step 6

Use half of lemon curd recipe to fill the cupcakes either with a squeeze bottle or by cutting a small hole in the middle of the cupcake and filling with lemon curd

Step 7

Zest and juice the lemons

Step 8

In a small sauce pan mix together the egg yolks and sugar until smooth.  Stir in lemon juice and zest.  Stir over medium heat until mixture thickens.

Step 9

Stir in the butter 1 Tbsp at a time and stir until butter melts.

Step 10

Cover lemon curd with plastic wrap and refrigerate until chilled and thickened

Step 11

In a small bowl beat whipping cream until stiff.

Step 12

In another bowl, mix together the cream cheese, sugar, salt and vanilla.  Add in lemon curd and beat until smooth.

Step 13

Fold in whipped cream and frost or pipe frosting onto cooked cupcakes.  If there are cupcakes leftover, refrigerate cupcakes overnight.  Bring to room temperature to enjoy.