First, bake the lemon cupcakes. I use my lemon cupcake recipe, but note, I don't fill them with lemon curd. Let the cupcakes cool and cut or tear them into 1-inch pieces. If you want to bake a cake with the cupcake recipe, you can do that too. Just adjust the baking time and cool the cake before cutting into pieces.

While the cupcakes are baking, make the lemon curd. You can use store bought lemon curd, if you wish.

Make the whipped cream. In the bowl of a stand mixer, using the whisk attachment, beat together the cream, powdered sugar, and vanilla until soft peaks form, about 3 minutes.

To assemble the trifles, select mini trifle dishes. Alternatively, use a large trifle dish or flat-bottomed glass bowl. Arrange a single layer of the cake cubes in the bottom of the dish. Spoon whipped cream, lemon curd, and blueberries over the cake layer. Repeat, finishing with a layer of the whipped cream. Cover with plastic wrap and refrigerate until ready to serve. The trifles can be made up to 24 hours in advance. The flavors will marry in the refrigerator and I think they taste better after they have been chilled for at least a few hours.

Just before serving, garnish the trifle with a dollop or lemon curd, extra blueberries, and a sprig of mint! Serve!

Note-you will need about 1 1/2 cups lemon curd. The measurements are loose in this recipe because it depends on the size of trifles you make. Just make sure you layer! You can also use other berries-strawberries, raspberries, and blackberries are good too! If you don't have a stand mixer, you can make the whipped cream with a hand mixer.