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1
Heat oven to 350u00b0.
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2
Line mini cupcake pans or regular cupcake pans with cupcake liners (I also sprayed some Pam over the liners and the tops of the pan).
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3
Mix the cake mix, water, lemon curd, oil and eggs in a large mixing bowl, following the directions on the cake mix box.
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4
Spoon or scoop (I use an ice cream scoop for regular cupcakes) into pans, filling 2/3rds full.
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5
Bake until golden, 20 to 25 minutes for regular size cupcake and 15 to 20 for the mini cupcakes.
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6
Remove pans from oven and place pans on wire rack to cool for 5 minutes.
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7
Then take the cupcakes out of the pan carefully and let cool on the rack until completely cool.
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8
Prepare Lemony Cream.
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9
Place bowl and beaters in the freezer for a few minutes then pour the cream into the chilled bowl and beat with a mixer on high speed until the cream has thickened.
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10
Stop beating and add the sugar.
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11
Beat again until stiff peaks form.
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12
With a spatula, gently fold in the lemon curd.
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13
Use right away or chill for up to 8 hours before using.
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14
Frost cupcakes with the lemony cream covering the top of the cupcake completely.
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15
Top with slivered strawberries or raspberries or blueberries if desired.
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16
Store in the refrigerator for up to 3 days.
