Cupcakes

1. Preheat oven to 350 degrees
2. Spray a 24 tin mini cupcake pan with a non stick spray
3. In a small bowl, whisk together flour, baking powder and salt, set aside
4. In a large bowl, cream butter, sugar, add eggs, incorporate well.
5. Combine wet and dry ingredients, do not over mix.
6. Use a small ice cream scoop so that each cupcake is uniform in size
7. Divide batter evenly into cupcake tin.
8. Bake for 10-15 minutes until a toothpick comes out clean.
9. Cool on wire rack

Curd

1. Using a carrot peeler, remove the zest of lemons, being careful to avoid the white pith.
2. Put the zest in a food processor fitted with the steel blade.
3. Add the sugar and pulse until the zest is very finely minced into the sugar.
4. Using a mixer cream the butter and beat in the sugar and lemon mixture.
5. Add the eggs, 1 at a time, then add lemon juice and salt, mix until combined.
6. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.
7. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
8. Scoop out the center of each cupcake with a small melon baller, and fill with lemon curd

Frosting

1. In a mixer, cream together butter and cream cheese.
2. Add remaining ingredients and mix until you have a creamy frosting
3. Put frosting into a piping bag with a star tip, frost and enjoy!
4. Garnish with a single raspberry