Preheat the oven to 350 degrees.

Add the ingredients for the cupcakes to a mixing bowl, and blend on high until smooth and creamy.

Fill 8 cupcake liners in a muffin tin almost to the top with the batter for the cupcakes.

Bake for 25 minutes, or until browned and cooked through. Let the cupcakes cool completely.

Use a knife or small cookie cutter to cut a hole out of the bottom of the cupcakes that goes about ⅔ of the way through.

Trim off a bit of the section that you pull out of each cupcake so that there is room for the filling, and all that remains is a small cap of cake to go on the bottom of each cupcake once filled. Look at the photos for reference if needed.

Place the butter in a saucepan over low heat on the stove. Once melted, remove from the heat, and whisk in the Swerve sweetener, lemon zest, lemon juice and egg yolks.

Return the saucepan to the stove over low heat, and continue to whisk and cook until it thickens to a nice curd.

Place the lemon curd into the fridge to cool.

Place the curd into a piping bag or tool, and fill the center of each cupcake, placing the small cap of cake on the bottom when finished.

Mix together the ingredients for the icing with the exception of the raspberry preserves. Beat until a nice icing consistency is reached.

Place half of the icing into a small bowl, and mix the raspberry preserves into it well.

Layer half of a piping bag or tool with the lemon icing, and the other half with the lemon raspberry icing, and pipe the mixed icing onto the cupcakes before serving.