Preheat oven to 350°F and line a muffin tin with cupcake liners.

Prepare the cake batter: In a large mixing bowl, combine the lemon cake mix, lemon zest, eggs, water, and vegetable oil. Mix until smooth and well combined.

Fill and bake: Divide the batter evenly between cupcake liners, filling each about 2/3 full. Bake for 15–20 minutes or until a toothpick inserted in the center comes out clean.

Cool completely: Remove cupcakes from the pan and let cool fully on a wire rack before filling.

Fill with lemon curd: Using a small spoon or cupcake corer, scoop out a small center from each cupcake. Fill each cavity with a spoonful of lemon curd.

Frost: Pipe or spread cream cheese frosting over the top of each cupcake, covering the filling.

Optional garnish: Top with a dried lemon slice or extra lemon zest for decoration.

Serve and store: Enjoy immediately or refrigerate in an airtight container for up to 3 days.