Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a bowl, whisk together the cake flour, baking powder, and salt. Cream the sugar, lemon zest, and butter until light and fluffy in another large bowl. Add eggs, vegetable oil, and lemon extract, then mix.

Gradually incorporate the flour mixture and milk until smooth; avoid overmixing.

Fill cupcake liners two-thirds full with batter and bake for 16-18 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack.

Prepare the frosting by grinding freeze-dried raspberries, creaming the butter, and then mixing in powdered sugar, vanilla extract, milk, and raspberry powder until fluffy.

Once cupcakes are cool, create a well in the center of each and fill with lemon curd. Top with raspberry frosting and garnish as desired.