If you love lemon, then these lemon cupcakes are for you! The cake is moist, light, lemon-y, and filled with a bright, citrus-y lemon curd. Top them off with a tangy cream cheese frosting. They'll be the hit of the party!
*If you don’t have buttermilk, you can substitute by stirring 1 tablespoon of lemon juice or white vinegar into 2/3 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.