Add the blueberries, sugar and lemon juice into a medium saucepan. Heat over low heat stirring every so often allowing it to come to a simmer. Cook the mixture for about 20 minutes, until thick and glossy and the blueberries have broken down.

Place in the fridge to cool completely before using.

Preheat oven to 350F/180C. Line the cupcake tin with liners.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add egg, egg white, vanilla extract and lemon extract if using. Then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Set aside.

Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.

Pour the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the yoghurt, lemon juice, and lemon zest. Do not overmix the batter.

Spoon batter evenly into 12 cupcake liners, filling them about ⅔ full. Bake for about 20-22 minutes.

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra ½ cup of confectioners’ sugar .

Use a sharp knife or a cupcake corer, to cut a hole in the top of each cupcake.

Fill each hole with about 1 teaspoon of lemon curd. Top it off with a little bit of the cupcake offcuts to seal it in.

Transfer the cream cheese frosting to a piping bag and pipe a big dollop on top of each cupcake.

Top the cupcakes with a tsp of blueberry compote and a lemon wedge.