Tasty Treat to Tingle Your Feet!: White Cupcakes with Raspberry-Lemon Curd topped with Whipped Cream Frosting

We were asked to do some cupcakes for a charity dinner tonight for 45 people. The cupcakes we decided to make were very summery and light. To begin, I made a white cake batter with white chocolate pudding added into it. While the cupcakes were in the oven, I made a lemon curd from scratch (basically lemons, sugar, and eggs). Once the curd was finished it had to cool for about two hours. I then mashed up fresh raspberries with a teaspoon of sugar and added that to the curd after it had cooled. The white chocolate cupcakes were then injected with the raspberry-lemon curd and topped with homemade whipped cream and a single raspberry. Hopefully those who attend the lobster dinner tonight will thoroughly enjoy these zesty little cakes!