Instructions

1. Make the Lemon Curd the night before you make the Cupcakes.
2. Place the sugar and cornstarch in a small pan on medium heat.
3. Add the water and stir until the sugar and cornstarch dissolve.
4. Stir in the lemon juice, lemon zest and beaten egg yolks and combine.
5. Cook until bubbly but not boiling, stirring constantly for 4-5 minutes until the curd thickens.
6. Take the curd off of the heat, stir in the butter and allow the curd to cool in the refrigerator overnight covered with a plastic wrap so it does not develop a film on the top.
7. Make a batch of white cupcakes according to the direction on the back of the box.
8. Allow the cupcakes to cool.
9. Using a decorating bag, fill the cupcakes with a small amount of Lemon Curd.
10. Frost the cupcakes with The Best Lemon Whipped Cream Frosting.