Cupcakes

Creamy Lemon Cupcakes

Makes 24

1 (15.25-ounce) box lemon cake mix
1 (3.4-ounce) box vanilla instant pudding mix
1 cup sour cream
½ cup water
½ cup vegetable oil
3 large eggs
Lemon Buttercream (recipe follows)
1 (12-ounce) jar lemon curd

1. Preheat oven to 350°. Line 24 muffin cups with paper liners.

2. In a large bowl, beat cake mix, pudding mix, sour cream, ½ cup water, oil, and eggs with a mixer at medium speed until thick and smooth, 2 to 3 minutes, stopping to scrape sides of bowl. Divide batter among prepared cups.

3. Bake until a wooden pick inserted in center comes out clean, about 20 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

Spread or pipe Lemon Buttercream onto cooled cupcakes.