Triple Lemon Cupcakes (Paula Deen)

2 c. flour
1 1/2 c. sugar
1 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
3/4 c. oil
3/4 c. milk
2 tsp. lemon zest
1/2 c. fresh lemon juice
1/2 c. sour cream
3 eggs

Preheat oven to 350 degrees.  Line 2 (12-cup) muffin pans with paper liners.
In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
In a medium bowl, combine oil, milk, lemon zest, lemon juice, sour cream, and eggs.
Add to flour mixture, beating at medium speed with a mixer until smooth.
Spoon batter into prepared muffin cups, filling two-thirds full.  Bake for 15 to 20
minutes or until a wooden pick inserted in center comes out clean.  Cool in pans
for 10 minutes.  Remove cupcakes from pans, and cool completely on wire racks.

Lemon Curd Filling

1 (10-ounce) jar lemon curd
1 (8-ounce) container frozen whipped topping, thawed

Spoon Lemon Curd Filling into a squeeze bottle with a long narrow tip.  Insert tip
into center of cupcakes, and squeeze about 1 Tblsp. filling into each cupcake.
Reserve remaining filling for another use.  Spread Lemon Frosting over cupcakes.
Garnish with candy lemon wedges, if desired.  Store cupcakes, covered, in
refrigerator up to 3 days.
In a medium bowl, beat lemon curd and whipped topping at medium speed with
a mixer until smooth.  Store, covered, in refrigerator.

Lemon Frosting (makes about 3 cups)

1 c. butter, softened
2 tsp. lemon zest
2 tsp. fresh lemon juice
5 c. powdered sugar
1/2 c. sour cream

In a large bowl, beat butter, lemon zest, and lemon juice at medium speed with
a mixer until combined.  Add powdered sugar, beating until smooth.  Beat in sour
cream until conbined.