Line your mini cupcake pans with paper or foil liners.
In a large bowl, cream the butter and the sugar, and beat.
In a different medium bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.
Stir to incorporate all the dry ingredients.
Add the flour mixture alternating with the eggs.
Beat well to mix after each egg.
Add the vanilla extract and carrots and beat on medium speed until well incorporated.
Add batter to cupcake liners. I filled about 3/4 the way full which worked out to be a little more than a teaspoon.
Bake at 350 for 15 minutes or until cakes spring back when touched.
Let cool completely.
Put lemon curd in a plastic frosting bag with a wide tip. Insert tip into the top of the cupcake and fill the center with curd. The cupcake will swell a little bit. If you don't feel comfortable doing this part you can just smear some on top of the cupcake.
Top with cream cheese frosting!
Enjoy!
Once frosted, please store in the fridge as the frosting will spoil.