For the lemon cupcakes, first preheat the oven to 200 degrees and line a muffin tin for 12 with paper cups.
Mix the flour with the baking powder, salt and lemon zest in a bowl. In a large mixing bowl, whisk together the egg, yogurt, sugar, oil, lemon juice and milk.
Stir in the flour mixture. Pour batter into ramekins and bake in oven at 200 degrees for about 25 minutes. Let the cupcakes cool down and remove them from the pan.
For the curd topping, combine the curd with the Quimiq, sugar and lemon zest and beat with a mixer for about 2 minutes.
Place the mixture in the refrigerator for half an hour. Then pour the curd cream into a piping bag and spread on the lemon cupcakes.
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