01 -
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in eggs one at a time, then add vanilla extract and lemon zest.
04 -
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
05 -
Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
06 -
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
07 -
Once cooled, use a knife or cupcake corer to remove a small section from the center of each cupcake. Fill the cavity with half raspberry jam and half lemon curd. Replace the top piece to seal.
08 -
For the frosting, beat the butter until smooth. Gradually add powdered sugar, then mix in vanilla and enough cream to achieve the desired consistency. Beat until fluffy.
09 -
Pipe or spread frosting onto each cupcake and garnish with a fresh raspberry on top.