Lemon Curd Cupcakes

Ingredients

• 163 g (1 1/4 cup) Plain flour/all-purpose flour
• 12 g (2 tbsp) Corn flour/corn starch
• 1/4 tsp salt
• 1 1/4 tsp (5 g) Baking powder
• 2 Eggs Uk-medium size (weight without shell = 105 g)
• 1 tsp Vanilla extract
• 150 g (3/4 cup) Caster sugar
• 57 g (1/4 cup) Unsalted butter, softened
• 50 g (1/4 cup) Vegetable oil
• 1 tbsp Lemon zest
• 1 tbsp Lemon juice
• 120 g (1/2 cup) Whole Milk
• 1 cup for filling cupcakes (homemade or store-bought)
• 1 1/2 tbsp - 2 tbsp for Buttercream
• 114 g (1/2 cup) Unsalted butter, softened to room temperature
• 1 tbsp Fresh lemon juice
• 1/2 tsp Vanilla extract
• 130 g (1 cup) Icing sugar/powdered sugar, sifted
• 1 1/2 tbsp Lemon curd