This recipe is a modified recipe. I found a this recipe from MarthaStewart.com. I followed it all except I used my own buttercream frosting. So the cake is on her site. as well. I do love Martha Stewart, I must give credit where needed.
Cake Ingredients
1c unsalted butter
2c sugar
2tsp vanilla bean paste
5 large eggs separated
1 3/4c Flour plus 2tbsp and 1tsp
2tsp baking powder
1 1/3c cake flour
1/2tsp salt
1c sour cream
Meyer Lemon Curd
Buttercream
1c Unsalted butter
3c Confection Sugar
1tsp Almond Extract
2tbsp Milk or Cream
Method Preheat oven to 350° Line 2 muffin tins with cupcake liners. Beat butter and sugar until light and fluffy, add vanilla and egg yolks one at a time beating well after each is added. In a separate bowl sift together the dry ingredients, Add to the cream mixture slowly, then add sour cream, mix until well combined. In a CLEAN bowl beat the egg whites with a whisk until stiff peaks form. Fold into cake batter. Fill each muffin cup half full with batter. Bake for 20-24 min until toothpick comes out clean. Cool cakes, fill pastry bag with lemon curd, fill the cupcake center.
To each cupcake with buttercream and a fresh raspberry.
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