Pre-heat the oven to 175C/ 345F. Now Line a muffin pan with 12 paper liners.
Mix the butter, sugar, and salt in a bowl until smooth. Mix in 2 eggs. Beat until well combined. Mix in the rest of the eggs. Add the vanilla extract and self-rising flour.
Beat until smooth. Remember Don’t overmix your batter. Now Mix it only until all ingredients are well combined. Over-mixing will cause gluten to form in the recipe.
Now This will cause your cake to rise beautifully in the oven and then fall once it is removed. Each cupcake liner should be half-full. After this, Bake at 350 degrees for 14-18 minutes or until a toothpick inserted in the center comes out clean.
Now Transfer cupcakes to a wire rack and let cool on a baking sheet.
Make the lemon curd in the meantime. Beat the egg, sugar, and lemon zest in a small bowl. Set aside. Combine the butter and lemon juice in a saucepan. Heat the butter on medium heat. Stir the butter into the egg mixture. Return the mixture to the saucepan.
After this, let the mixture cook on medium heat for about 10-13 minutes, stirring occasionally until it becomes creamy and thick enough that it coats the back of the spoon. The lemon curd should be taken off the heat.
Set aside to cool. Wrap it in plastic wrap. Cover it with plastic wrap.
Now let it cool for 10 minutes, then let it cool completely before storing it in the refrigerator for at least 20 minutes.
Now Transfer the lemon curd into a piping bag using a small tip. Frost the cupcakes. Enjoy this lemon curd muffins recipe.