1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup + 2 Tbsp granulated sugar
1/4 cup butter, softened
1 1/2 Tbsp finely grated lemon zest
1/4 cup vegetable or canola oil
1 large egg
2 large egg yolks
1/2 tsp vanilla extract
1/3 cup milk
1/4 cup fresh lemon juice
Lemon Curd, homemade or store-bought
3 large egg whites, at room temperature
1/4 cup sugar
1/2 teaspoon of Cream of tarter
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar, butter and lemon zest on medium-high speed until pale and fluffy, about 4 minutes. Blend in vegetable oil. Add in egg and mix until combined then add in egg yolks and vanilla extract and mix until combined.
Measure out milk in a measuring cup and stir in lemon juice.
Add flour mixture in 2 separate batches alternating with 1/2 of the milk mixture, beginning and ending with flour mixture and mixing just until combined after each addition. Divide mixture among 12 paper lined muffin cups, filling each cup 2/3 full.I got 10 muffins using a 1/3 cup scoop.
Bake in preheated oven 18 minutes, until toothpick inserted into center of cupcake comes out clean. Remove from oven and allow to cool in muffin tin several minutes before transferring to a wire rack. Cool completely, then scoop out about a tablespoon of cake, fill and spread spread 1 Tbsp lemon curd in the scoop you made and over top of each cupcake.
For the Meringue Frosting:
In your electric stand mixer whisk together 3 egg whites with 1/2 teas of cream of tarter, add your 1/4 cup of sugar and whisk until stiff peaks. Frost cupcakes immediately after preparing Pipe Meringue Frosting over cupcakes and carefully toast edges with a kitchen torch.