Lemon Raspberry Cupcakes with Lemon Curd Filling

Lemon Cupcakes:
2 sticks Butter
2 cups Sugar
5 Eggs
1/3 cup Lemon Zest
3 cups Flour
1 t Baking Powder
1/2 t Baking Soda
1 t Salt
3/4 cup Lemon Juice
3/4 cup Buttermilk
1 t Vanilla

Preheat the oven to 350 degrees F.

Cream the butter and 2 cups sugar until light and fluffy, about 5
minutes. Mix in the eggs, 1 at a time, and add the lemon zest.

Add the remaining ingredients slowly.

Fill muffin pans and bake for 10-15 min, until a cake tester comes out clean.

Lemon Curd Filling:
3 Lemons
1 1/2 cups Sugar
1 stick Butter
5 Eggs
3/4 cup Lemon Juice
Dash Salt

Zest 3 Lemons and cream with the butter and sugar. Add the eggs, 1 at
a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a large saucepan and cook over low heat until
thickened (about 15-20 minutes), stirring constantly. Allow the lemon
curd to cool.

Raspberry Cream Cheese Frosting:
1 stick Butter
3-4 cups Powdered Sugar
8oz Cream Cheese
Pint Raspberries

Mix together butter and sugar. In another bowl mix together
raspberries and cream cheese. Add cream cheese mixture to butter
mixture until you get desired consistency I added too much and it made
my frosting runny. Refrigerate frosting for a bit before frosting
cupcakes.

Fill cupcakes with lemon curd (I used a condiment container to squeeze
it in). Top with frosting and refridgerate.