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.

CUPCAKES Salted butter Sugar Eggs Vanilla Flour Baking powder Salt Milk Lemon Lemon curd Fresh raspberries

FROSTING Salted butter Powdered sugar Raspberry powder Milk

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.

Enjoy these light bites of lemony heaven!