Combine cake flour, baking powder, and salt in a medium mixing bowl. Set aside.

Using a hand mixer, cream butter and lemon rind together. Add granulated sugar, beating for a couple of minutes until light and fluffy. Add lemon juice and beat for another minute. Add egg yolks two at a time, beating thoroughly after each addition. Add dry ingredients alternately with milk to the butter mixture, a small amount at a time, scraping down sides of bowl as needed. Beat until well combined, smooth, and creamy.

Use a small spoon to divide the batter between the 18 cupcake liners. You should fill each about about 3/4 full. Set one raspberry on top of each cupcake. There is no need to press them into the batter; they will sink in as they bake.

Bake for 22 to 25 minutes. Remove from oven and allow the cupcakes to cool in the pans for about 5 minutes and then transfer to wire racks to cool completely.

To prepare the frosting, beat the lemon curd with the cream cheese in a large mixing bowl till well combined. Beat in the powdered sugar till smooth and creamy.

For a decorative look, use a pastry bag to pipe the frosting on to the cupcakes. Top each frosted cupcake with a raspberry.

Store cupcakes covered in the refrigerator.