Gluten-Free Lemon Cupcakes with Lemon Curd Filling

I created a new kind of yummy goodness this evening.  They are gluten-free, with the help of Betty Crocker's new (to me) yellow cake mix, and they are delicioso!  Here's the recipe for the amazing Gluten Free Lemon Cupcakes with Lemon Curd Filling:

1 box Gluten Free Betty Crocker Yellow cake mix
2/3 cup fresh squeezed lemon juice
zest from one organic lemon
1/2 cup softened butter
3 eggs
2 tsp. vanilla

You just mix all of this together, first on low, then on med-high for a couple of minutes, fill 12 cupcake liners and bake at 350 until done (around 20-ish minutes).  Cool and then take out a bit in the middle (I just used a little paring knife) and fill with lemon curd (YUM!) and then frost with a nice buttercream frosting.  I used this one from Sprinkles... yes, THEE famous Sprinkles as seen on Cupcake Wars!  I made a half recipe because we don't like our cupcakes loaded with frosting.
Sprinkles Vanilla Buttercream Link

Here are some cupcakes with the filling but without the frosting.
(Mine looked like these... I promise... but I didn't take this picture.  Just found it on the internet afterwards.  Who really takes pictures while they are in the middle of the process of creating a confection masterpiece?)

Here's one of the great things about the Betty Crocker Gluten Free mixes.  The Ingredients!!!  Here are the ingredients in the yellow cake mix:  Rice Flour, Potato Starch, Sugar, Potato Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Xanthan Gum, Salt.

Here's what they look like with the frosting.  So tart and tasty. 

Don't you just love that you can pronounce every last one of them and there are no funky things like in the regular commercial cake mixes?

I'm excited to try some variations I've seen online for carrot cake, banana cupcakes, sugar cookies and oh oh oh so much more.