LEMON RASPBERRY CUPCAKE

Ingredients

1 cup(s) (2 sticks) unsalted butter
2 cup(s) sugar
2 teaspoon(s) vanilla bean paste or 1 vanilla bean, scraped
5 large eggs, separated
1 3/4 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour, combined with above flour
1 teaspoon(s) all-purpose flour, combined with above flour
1 1/3 cup(s) (scant) cake flour (not self-rising)
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 cup(s) sour cream

Meyer Lemon Curd
Vanilla Bean Buttercream
Sanding sugar
24 raspberries

Directions
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition.
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Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined.
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In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
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Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 20 to 24 minutes. Let cupcakes cool completely.
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Using an apple corer, make a hole in the top of each cupcake, taking care not to push the corer through the bottom; remove cake from hole. Fill a squirt bottle with lemon curd and squeeze curd into holes.
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Fit a pastry bag with a 3/8-inch plain round tip and fill with buttercream. Pipe buttercream in a circular motion on top of each cupcake; sprinkle with sanding sugar. Pipe a dollop of buttercream in the center of each cupcake and top with a raspberry.