Pre-heat your oven to 180°c and line a muffin tin with 9 cupcake cases

Cream together the butter and sugar until light and fluffy.

Add the eggs one at a time and mix until combined. Then add the milk and lemon zest.

Sift in the flour & baking powder. Mix until you have a smooth batter.

Using an ice cream scoop, fill your cupcake cases to 2/3 full ensuring the batter is evenly distributed between.

Bake in oven for around 15 minutes until they've risen, are golden on top and a skewer comes out clean.

Once cool enough to touch, transfer to a wire rack to cool completely.

When completely cool, hollow out a small circle from the top of the cupcakes with a sharp knife. Spoon in enough lemon curd to fill.

In a medium bowl, mix the butter and icing sugar together until light and fluffy. Add the lemon extract to taste. If you prefer a more intense lemon flavour you can also add a little extra lemon zest to the icing.

Spread or pipe the icing on top of the cupcakes, covering the lemon curd also.

Sprinkle with a little yellow sugar or some lemon zest to finish.