Simple Lemon Cupcakes with Lemon Curd

Makes 2 dozen

• 1 box Betty Crocker Super Moist Yellow Cake mix
• 1/3 cups canola oil
• 1/4 cup cold water
• 3 large eggs
• 1/3 cups lemon juice
• 2 teaspoons lemon zest
• 1 cup sour cream

1. Preheat oven to 330 degrees F. Line 2 standard muffin tins with cupcake liners; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat on low oil, water, eggs, lemon juice, lemon zest, and sour cream until mixed.
3. Slowly add cake mix. When entire bag is added, increase mixer speed to medium and beat for 2 minutes until thoroughly combined.
4. Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 18-22 minutes. Let cupcakes cool completely before topping with lemon curd and then swiss meringue buttercream. Garnish the cupcakes with a sprinkle of finely grated lemon zest.