Lemon Drizzle Cupcakes are irresistibly moist and tangy, topped with a sweet lemon glaze that will leave your taste buds craving for more.

Using as electric mixer, beat together your butter and sugar until fluffy, scraping down the sides of the bowl as needed.

Add in your eggs one at a time, and then mix in your vanilla extract. In a medium bowl, whisk together your flour, baking powder, and salt.

Slowly add your flour mixture in thirds alternating with the milk, mixing to incorporate with each addition. Beat until just combined, don't overmix. Divide your batter evenly into your prepared cupcake pan, filling about 2/3 full.

Bake for 20-23 minutes or until a toothpick inserted in the middle comes out almost clean. Cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.

In a bowl using an electric mixer, cream your butter. Slowly add in your powdered sugar, then mix in your lemon juice and salt.

If your cupcakes are completely cooled, evenly spread your icing on top of each of your cupcakes. Drizzle with lemon curd and enjoy!