Lemon Cupcakes with Fresh Raspberry Curd Filling

I am the oldest of 7 children. I love baking and cooking with my family. I love exploring new recipes and trying new flavors. In my family we do a lot of camping/ outdoor recipes. I am usually the go to for my siblings cakes and desserts. My family tries to explore new recipes all the time.

Total Time: 7 HOURS 35 MINUTES

subheading: FOR THE RASPBERRY CURD:

8 tbsp unsalted butter

1 pint ripe raspberries or 1 12-oz. package frozen raspberries, thawed

5 large egg yolks, lightly beaten

¾ cup sugar

Pinch of salt

2 to 3 tsp fresh lemon juice

subheading: FOR THE LEMON CUPCAKES:

2 ⅓ cups cake flour

2 ¾ tsp baking powder

¼ tsp salt

5 large egg whites, at room temperature

¼ tsp cream of tartar

1 ½ cups sugar

2 tbsp finely grated lemon zest

12 tbsp unsalted butter, at room temperature

1 cup whole milk

subheading: FOR THE LEMON BUTTERCREAM FROSTING:

16 tbsp unsalted butter, at room temperature

2 tbsp finely grated lemon zest

3 cups confectioners’ sugar, sifted

2 tbsp heavy cream

1 tbsp fresh lemon juice

subheading: FOR GARNISH:

1 pint fresh raspberries

Directions at smells-like-home.com

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