Preheat your oven to 350℉ (180℃). Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the butter and sugar together in a stand mixer until light and fluffy, about 3-4 minutes.

Add the eggs, one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.

Alternate adding the dry ingredients and milk to the butter mixture. Fold in the sour cream (or yogurt).

Fill each cupcake liner about ¾ full. Bake for 18-22 minutes until golden and a toothpick comes out clean.

Allow the cupcakes to cool for 5 minutes before transferring to a wire rack to cool completely.

Prepare a double boiler. Whisk egg yolks, whole eggs, sugar, lemon juice, and zest in the bowl until combined.

Whisk over medium-low heat for 8-10 minutes until thickened. Remove from heat and stir in butter.

Strain the curd, cover with plastic wrap, and refrigerate until chilled.

Beat softened butter until creamy. Gradually mix in powdered sugar, then add cream and vanilla and beat on high for 2-3 minutes.

Core a small hole in the center of each cupcake and fill with chilled lemon curd.

Top each cupcake with frosting, sprinkle with coconut (if desired), and add 3 mini eggs on top. Serve and enjoy!