Lemon Surprise Cupcakes

Lemon Surprise Cupcakes

1 box butter recipe golden cake mix (Duncan Hines)
1/3 cup fresh lemon juice
1/3 cup water
1 stick unsalted butter, softened
3 large eggs
2 tablespoons lemon zest
1 recipe lemon curd, prepared and chilled (recipe is below with the lemon syrup cake)

Lemon Buttercream Icing:
1 box confectioner's sugar
1 stick butter, softened
2 tablespoons lemon zest
3 tablespoons fresh lemon juice (3 to 4)

Prepare cake according to directions on box, using the first 6 ingredients listed above. Bake and cool as directed in 24 to 30 cupcake liners.

Fill a cake decorating bag fitted with a large round-holed tip with the lemon curd. Insert the tip into the center of each cooled cupcake and squeeze about 2 teaspoons of the curd into the center of each. If some of the curd comes out of the hole, scrape that off before icing.

Ice tops of the cupcakes with lemon buttercream icing (recipe below). Chill until ready to serve.

Lemon Buttercream Icing:
Beat confectioner's sugar, butter and lemon zest together with an electric mixer, adding lemon juice a little at a time and beating until of spreading consistency.