1 teaspoon vanilla bean powder or the seeds of 1 vanilla bean
¼ cup granulated sugar
Method
Preheat oven to 350. Line muffin tins with cupcake papers and set aside.
In a large mixing bowl, combine cake mix, egg, water and lemon zest. Beat until well-combined, about 1 minute. Spoon batter into cupcake papers, filling about two-thirds full. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Remove cakes from pan to a wire rack and allow to cool completely.
Using a piping bag (or ziplock bag) and a #10 pastry tip, poke a hole in the top of each cake, and squeeze approximately 1 tablespoon curd inside of each cupcake. Or, just carefully cut a small hole in each cake and spoon the curd inside.
For the Vanilla Bean Cream:
Pour the heavy cream into a chilled mixing bowl and add the vanilla bean powder/vanilla bean seeds. Beat on low speed until foamy; gradually add in sugar and increase speed to medium, beating until soft peaks form. Chill until ready to use.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/gingerbread-lemon-cupcakes-with-vanilla-bean-cream/