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1
Preheat oven to 350 degrees F.
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2
Line 2 standard muffin tins with 16 foil cupcake liners; set aside.
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3
Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside.
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4
*Combine in a food processor to make crumbs and combine ingredients.
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5
In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth.
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6
Add eggs 1 at a time and mix just until combined.
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7
Scrape down sides of the bowl.
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8
Add vegetable oil, water, and the box of lemon pudding.
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9
Mix until combined.
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10
Add cake mix and beat on medium speed for 2 to 3 minutes.
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11
Batter will be on the thick side.
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12
Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup.
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13
Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner.
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14
Reserve remaining shortbread cookie crumb mixture for topping.
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15
Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.
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16
Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing.
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17
Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.
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18
With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake.
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19
Pipe 3/4 to 1 teaspoon lemon curd into each indentation.
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20
Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.
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21
Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.
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22
Serve cupcakes warm from the oven or at room temperature.
