Preheat oven to 350-degrees. Line 12-hole cupcake pan with paper baking cups.
2
Sift flour into a bowl. In a seperate bowl beat the butter and Splenda together until it is pale and fluffy. Add the beaten eggs, lemon zest and lemon juice with 1 tablespoon of the flour.
3
Add the remaining flour to the lemon batter and fold it in thoroughly. Divide the batter between cupcake 12 cups and bake for 15-20 minutes, until the cakes are springy to the touch.
4
While cakes are still warm mix 2 tablespoon lemon curd and 2 tablespoons boiling water and brush glaze on top of each cake. Cool before serving.
