Lemon Cupcakes

I saw this recipe baked on the Recipe Showdown on Food Network the other night and knew I had to give it a try. I changed a few things to my liking, but they are wonderful. This recipe calls for lemon curd, which is hard to find and when you do find it, it's terribly expensive. I've had a lemon curd recipe that I've used for years and is SO easy to make. I also used the Trefoil Girl Scout cookies. They're my favorite for shortbread like cookie crumbs.

Lemon Curd:

1 cup white sugar
3 extra large eggs
1 cup fresh lemon juice

3 lemons, zested
1/2 cup unsalted butter, melted

In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for 30 second intervals, until mixture is thick enough to coat the back of a spoon. Store for up to a month in the refrigerator.

For crust and topping:
1 1/2 cups Trefoil cookie crumbs (1 1/2 sleeves of cookies)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

Combine the cookie crumbs, sugar and butter until moistened. Set aside.

For the batter:
8 ounces cream cheese, soft
1/2 cup sour cream
2 extra large eggs, room temp
1/4 cup vegetable oil
1/4 cup water
1 small box (3.4 ounce) instant lemon pudding
1 (18.25 ounce) box lemon
1/2 cup lemon curd

Preheat oven to 350 degrees F. Line 2 standard muffin tins with 24 cupcake liners.

In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. The batter will be very thick.

Place a heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup and press in firmly. Reserve remaining crumb mixture for topping. Using an ice cream scoop, fill 3/4 of the way full. Set aside.

Dip a wooden spoon in water and make a thumb size well indentation in the center of each cupcake. Pipe 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining cookie crumbs.

Bake for 25 minutes or until lightly golden on top, rotating pans halfway through baking.