Very Vanilla Cupcakes With Lemon Filling

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King Arthur Flour


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4 large egg yolks

1/2 cup (4 ounces) fresh-squeezed lemon juice (the juice of 2 medium-to-large lemons)

zest of 3 lemons (scant 1/4 cup, not packed)

1/8 teaspoon salt

1 1/2 cups (10 1/2 ounces) sugar

6 tablespoons (3 ounces) unsalted butter

3 tablespoons (3/4 ounce) cornstarch

1 1/2 tablespoons (3/4 ounce) freshly squeezed lemon juice

1/2 cup (1 stick, 4 ounces) unsalted butter

1 cup (7 ounces) sugar

1 vanilla bean (optional)

2 large eggs

1 tablespoon vanilla extract

1/8 teaspoon almond extract

1/2 teaspoon salt

2 teaspoons baking powder

1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour

1/4 cup (1 ounce) cornstarch

1 1/4 cups (10 ounces) whole milk or half and half

coarse white (sparkling) sugar

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