Step 1: 1. Preheat the oven to 190 degrees celsius. Place 12 small cupcake cases in a cupcake tin.
Step 2: 2. Beat the butter and sugar together until smooth and creamy (this should take 1-2 minutes). Beat in the eggs one at a time.
Step 3: 3. Fold in the flour. Mix in the lemon zest, keeping back a tiny amount to garnish the finished cupcakes.
Step 4: 4. Fill the cupcake cases about half full and bake in the oven for 15-20 minutes until well risen and golden brown. Place on a wire rack to cool.
Step 5: 5. Meanwhile, place the lemon curd in a small microwave safe bowl and microwave on high for about 10 seconds to soften.
Step 6: 6. After the cupcakes have been cooling for about 10 minutes, spoon a small amount of lemon curd on top of each and spread with a knife.
Step 7: 7. Finally, sprinkle a tiny bit of the leftover lemon zest on top of each cupcake.
Step 9: enjoy warm or cold. There are also freezable, so no excuses not to make them!