Lemon Cupcakes with Lemon Cream and Berries

I'm not really a lemon dessert person, but I made these for someone who is. They ended up tasting really light and fluffy and delicious.

For the cupcakes:
1 Yellow cake mix
1 small package lemon instant pudding mix
1 cup sour cream
Zest of 1 lemon
Juice of 1 lemon
Water
4 eggs
1/2 cup vegetable oil

Preheat oven to 350.

Juice lemon into a 1/2 cup measuring cup. Once lemon juice is in, add enough water to make 1/2 cup of liquid. Combine all ingredients in a mixing bowl and beat on medium speed for 3 minutes.

Spray two 12 cup cupcake pans or use liners. Fill each cupcake cup 2/3 full.

Bake at 350 for 15-18 minutes until cupcakes barely spring back in the center when lightly touched. Do not let the edges get brown. Remove from oven and allow to cook a couple of minutes and remove from pan to cool.

For the lemon cream:
1 1/2 cups heavy whipping cream
1/3 cup confectioners sugar
8 oz (about a cup) lemon curd
2 small packages of fresh berries (raspberries, blackberries, blueberries or strawberries)

Beat heavy cream until starting to thicken and add confectioners sugar and beat until nice and thick but not separating.

In a small mixing bowl, whisk lemon curd until pale yellow and no longer heavy and stiff. Gently add lemon curd to whipped cream and fold together until well incorporated and no big pockets of curd remain. Add to piping bag and pipe on top cooled cupcakes. Decorate with berries and serve.