For the cupcakes:
1 box lemon cake mix
1 cup buttermilk
1/2 cup oil
4 large eggs
Combine all and bake in mini cupcake pan according to directions on cake box. Cool on rack and then put in freezer for 30 minutes.
When cupcakes are done freezing, use a lemon baller to scoop a small amount of cake from the tops of cupcakes. Fill with lemon curd. I just put it in a ziplock and cut off the corner.
1 teaspoon fresh lemon rind, grated
3 tablespoons butter
3 cups confectioners' sugar, sifted
2 tablespoons lemon juice
Whip all ingredients together until light and fluffy. Pipe on top of cupcakes, covering the lemon curd completely. Enjoy!