Line the wells of a muffin tin (12 wells with 100 ml contents each) with 2 paper cups each. Separate the eggs. Beat egg whites and cream separately until stiff. Beat egg yolks, 60 g sugar and lemon curd until frothy.
Fold in cream and beaten egg white in portions. Spread the cream in the moulds (2-3 tablespoons per mould). Freeze for at least 4 hours.
Wash and clean the strawberries, cut them in half and puree them with a hand blender. Mix 20 g sugar with the puree in a small pot, simmer for about 5 minutes, let it cool down.
Rinse the lemon with hot water, grate dry and tear off the zest. Pass the strawberry sauce through a sieve. Stir cream cheese and butter until creamy, gradually add icing sugar, stir in strawberry sauce.
Fill strawberry frosting into a piping bag with a star-shaped spout and decorate muffins with it. Sprinkle lemon zests over the cupcakes.