Limoncello cream filled muffins: so soft and creamy!

INGREDIENTS
For custard:
320ml (1 1/4 cups) of milk
1 lemon (zest)
3 egg yolks
120g (1/2 cup) of sugar
70g (1/2 cup) of cornstarch

For batter:
4 eggs
190g (1 cup) of sugar
210ml (1 cup) of vegetable oil
100ml (1/2 cup) of limoncello
100ml (1/2 cup) of milk
260g (2 1/4 cups) of all-purpose flour
16g (1 tbsp) of baking powder

Powdered sugar

METHOD
1. In a saucepan add the milk and lemon (zest) and bring to a boil. Remove from the heat.
2. In a bowl add the egg yolks and sugar and mix until sugar dissolves. Add the cornstarch and continue with mixing. Pour the milk and mix to combine.
3. Pour the mixture into the saucepan again and mix on low heat until thickness. Remove from the heat and let it cool.
4. In a bowl add the eggs and sugar and mix with the electric mixer until fluffy. Add the vegetable oil, limoncello, milk, flour, and baking powder and continue mixing until combined.
5. Place the paper muffin cups on the muffin tray and fill 1/2 of the cup with the mixture. Transfer to the oven and bake at 180°C/360°F for 15 minutes.
6. Cut the top part of the sponges with the knife and remove the middle part of the bottom part. Fill with the custard and close with the top part.
7. Serve lemon sponges all together on a serving plate and decorate with powdered sugar.
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