Directions: Preheat oven to 375 degrees. Line a muffin pan with cupcake liners makes about 30 cupcakes. I halved the recipe and made about 12 cupcakes.
Sift the flour and salt together in bowl. In a separate bowl beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the egg, one at a time, beating each egg until incorporated before adding the next. Beat in the lemon zest, and vanilla extract.
Gently beat in the flour mixture into the butter mixture, one third at a time, alternating with the milk and the lemon juice beginning and ending with flour. Do not over-mix.
Filled prepared pans with batter 3/4 full. Bake about 17 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans about 10 minutes, then remove to a rack to finish cooling.
Hollow a hole in the center of each cupcake when cooled and fill with lemon curd. Top with Lemon Cream Icing
For the icing: Beat the cream in a chilled bowl with an electric mixer set on low until cream begins to thicken. Add the powdered sugar and the lemon juice a little at a time, beating after each addition, until fully incorporated. Increase speed to high and beat until icing forms soft peaks, about 5 minutes. Spread or pipe on cupcakes. Refrigerate leftovers.