Lemon Raspberry Cupcakes with Lemon Curd Frosting

INGREDIENTS

2 1/2 cups

cake flour

2 1/2 tsp

baking powder

1/2 tsp

salt

1/2 cup

butter (softened)

1 tbsp

lemon zest (use a Meyer lemon if available)

1 3/4 cups

white sugar

2 tbsp

fresh lemon juice (approximately 1/2 lemon juiced)

egg yolks

1 cup

milk

1 6 ounce container

fresh raspberries

jar lemon curd (approximately 3/4 cup)

2 8 ounce packages

cream cheese (regular or Neufchatel)

2 1/2 cups

powdered sugar