Bake at 350 degrees / 15-18 minutes

Cupcakes:
3 eggs
1 stick of room temperature butter
½ cup coconut milk (unsweetened)
½ teaspoon salt
1 teaspoon baking powder
1 cup sugar
1 ½ cups all-purpose flour
½ teaspoon vanilla
½ teaspoon fresh lemon juice
1 tablespoon lemon zest

Using an electric mixer beat the butter till smooth, add sugar and beat for 1-2 minutes. Add eggs, vanilla
Lemon juice and zest – beat an additional minute. In a separate bowl, using a whisk, mix together the flour, salt, baking powder. With the mixer on low add milk and flour alternately just until incorporated.

Using standard cupcake pan with paper liners spray a light amount of Pam then fill each 2/3 full with the cupcake batter.
Bake and use the clean toothpick method to confirm cupcakes are done. Let stand in pan for 5 min then move cupcakes to wire rack and cool completely.

Filling:
6 egg yolks, beaten in a small mixing bowl
¾ cup sugar
2 tablespoons cornstarch
½ cup lemon juice
½ cup water
½ cup butter cut into small pieces then chilled until needed

Sift cornstarch and sugar into a medium saucepan. Add water, lemon juice and zest. Stirring constantly over medium heat until it thickens and large bubbles appear, remove from heat. Whisk a large spoonful of the filling to the beaten eggs, keep whisking and add a second spoonful – this will temper the eggs to prevent scrambling. Add the egg mixture to the rest of the filling and stir constantly back over the heat to continue cooking. When the mixture starts to boil, cook for about 2 minutes more. Remove from heat. Stir in butter until melted. Once incorporated move mixture to a clean mixing bowl and cover with plastic wrap making sure the wrap touches the surface of the filling. Chill for 2 hours.

To fill cooled cupcakes you can use a piping bag with a medium round or star tip and pipe some filling from underneath the cupcake or you can use an apple core or wood dowel to poke a hole in top of the cupcake and them pipe in the filling leaving it level to the top of each.

Frosting:
1 Cup of room temperature butter
2 Tablespoons fresh lemon juice
1 Tablespoon lemon zest
5 Cups 10x sugar, sifted
½ Teaspoon kosher salt
2 Tablespoons Heavy Whipping Cream
Beat room temp butter till smooth – 1-2 min then blend in the lemon juice, lemon zest and salt. Slowly add the 10x sugar 1 cup at a time and once all is incorporated beat for 1 minute. If the frosting is too stiff add 1 Tablespoon of half n half at a time, blending well after each, till you reach a smooth consistency.
Use a piping bag with a large round or star tip or an offset spatula to frost the cupcakes.

Decorate, if desired, with fresh edible flowers or edible sugar flowers or simply sprinkle with a bit of additional lemon zest.