1. Preheat oven to 350F. Line a 12-well cupcake tin with 12 cupcake liners. 
2. In a small bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. In a separate small bowl, whisk together yogurt and oil. Set aside. 
4. In the large bowl of an electric mixer, beat butter and sugar on medium high until light and fluffy. About 5 minutes. 
5. Add eggs 1 at a time, beating thoroughly after each addition. 
6. Alternate between adding the wet (the canola oil/yogurt) and the dry (flour) mixture until all has been incorporated and the batter is smooth. Mix on medium low.  
7. Pour the batter into each cupcake liner, filling equally. 
8. Bake for 17-18 minutes or until a toothpick inserted into the cupcake comes out clean. 
9. Let cool completely and then core out the inside using an apple corer. Save the cored pieces to replace later. 
10. Fill with 1 teaspoon of lemon curd and replace the cored pieces back into each cupcake. 

Frosting

1. Using room temperature butter and cream cheese, cream together until smooth and fluffy. About 5 minutes. 
2. Add in the sifted sugar and beat an additional 2-3 minutes. 
3. Heat 2 tablespoons of water in a small mug for about 20 seconds in the microwave. Remove and steep 2 Red Raspberry tea bags for 1 minute. Remove teabag, gently squeezing out any remaining liquid.
4. Add the beet root powder to the steeped liquid and stir to dissolve. 
5. Add to the frosting and beat an additional 2-3 minutes until frosting is smooth and free of any lumps. 
6. Scoop out into a pastry bag and pipe onto each cupcake. 
7. Decorate with chocolate hearts, sprinkles, raspberry sugar, and fresh raspberries.