Now let's send those Lemon Cupcakes over the top...
12 ounces cream cheese - room temperature
1 cup store-bought lemon curd (Trader Joe's and Whole Food)
Beat together for 4 to 5 minutes until fluffy. Chill until ready to frost.
Candied Lemon Wheels
2 cups sugar
2 cups water
2 large lemons (trim ends) and sliced 1/8 inch thick
Boil water and sugar in heavy saucepan. When it is clear and bubbly reduce heat to low. Add lemon slices separating them with a fork. Simmer for about 30 minutes until the rind is translucent. Use a fork to place the candied rinds on parchment paper. Let cool completely. Can be stored in an air-tight container for about 1 month.
For mini cupcakes cut the candied lemon wheels in quarters.