One jar (9 to 10 oz) lemon curd can be substituted for the raspberries and frosting filling.
Try a lime twist on this recipe. Replace the lemon peel with lime peel, lemon juice with lime juice.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.