Nothing says “summer” quite like a lemon and raspberry cupcake. These scrumptious cupcakes contain both. The batter starts off as a vanilla cupcake (butter, sugar, vanilla bean paste, you know the drill) but gets interesting once they are baked and cooled. The lemon flavor comes from the Meyer Lemon Curd that gets squeezed into the center of each cupcake. Top with homemade vanilla buttercream frosting, a dusting of sanding sugar and, to top it all off, a plump, juicy raspberry.
Source Martha Stewart