These bright fruity cupcakes are light and lemony and also the perfect edible receptacles for holding delicious globs of the irresistible nectar known as lemon curd.
Add freeze-dried raspberries (transformed into a powder) to the frosting so its raspberry-packed but also is a good addition for buttercream consistency.
Once the cupcakes are baked, use a sharp knife cut a 1-inch chunk out of the top center of each cupcake. Spoon 1 teaspoon of the lemon curd into each hole. Spread or pipe the frosting over the tops.