Fresh Ricotta and Lemon Curd Cupcakes with Raspberry Buttercream

INGREDIENTS

6 oz

Raspberries, fresh

Eggs, large

3/4 cup

Lemon curd

1 1/2 tsp

Baking powder

1/2 tsp

Baking soda

1 3/4 cups

Cake flour

1/4 tsp

Lemon extract

3 cups

Powdered sugar

1/2 tsp

Salt

1 cup

Sugar

1 tbsp

Vanilla extract, pure

1/2 cup

Ricotta cheese, fresh

1/4 cup

Whole milk

1 cup

Country crock® unsalted buttery sticks (2 sticks)

1/2 cup

County crock® unsalted buttery sticks (1 stick)