Ingredients

The following ingredients have 18 Servings
  • 2 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter (, softened)
  • 1 tablespoon lemon zest ((use a Meyer lemon if available))
  • 1 3/4 cups white sugar
  • 2 tablespoons fresh lemon juice (approximately 1/2 lemon juiced)
  • 6 egg yolks
  • 1 cup milk
  • 6 ounces fresh raspberries
  • 10.5 ounces lemon curd ((approximately 3/4 cup))
  • 16 ounces cream cheese (regular or Neufchatel) ((2 8-ounce packages))
  • 2 1/2 cups powdered sugar

Instruction

  • Preheat oven to 350 degrees F. Line cupcake tins with 18 paper liners.
  • Combine cake flour, baking powder, and salt in a medium mixing bowl. Set aside.
  • Using a hand mixer, cream butter and lemon rind together. Add granulated sugar, beating for a couple of minutes until light and fluffy. Add lemon juice and beat for another minute. Add egg yolks two at a time, beating thoroughly after each addition. Add dry ingredients alternately with milk to the butter mixture, a small amount at a time, scraping down sides of bowl as needed. Beat until well combined, smooth, and creamy.
  • Use a small spoon to divide the batter between the 18 cupcake liners. You should fill each about about 3/4 full. Set one raspberry on top of each cupcake. There is no need to press them into the batter; they will sink in as they bake.
  • Bake for 22 to 25 minutes. Remove from oven and allow the cupcakes to cool in the pans for about 5 minutes and then transfer to wire racks to cool completely.
  • To prepare the frosting, beat the lemon curd with the cream cheese in a large mixing bowl till well combined. Beat in the powdered sugar till smooth and creamy.
  • For a decorative look, use a pastry bag to pipe the frosting on to the cupcakes. Top each frosted cupcake with a raspberry.
  • Store cupcakes covered in the refrigerator.