1.

Preheat oven to 350 degrees F. Line 36 cupcake cups with paper liners.

2.

In a bowl, sift together the flour, baking powder, and salt until thoroughly combined and sifted. In a large mixing bowl, beat 1 cup of unsalted butter until fluffy with an electric mixer set on medium speed. Mix in 2 cups of sugar and the lemon pudding mix, and beat on high speed until very fluffy and well combined, about 8 minutes. Beat in eggs, one at a time. With the electric mixer running, beat in milk in 1/3 cup increments, alternating with the flour mixture; beat in vanilla extract, lemon juice, and lemon zest just until mixed. Fill the prepared cupcake cups about 2/3 full with the batter.

3.

Bake in the preheated oven until the cupcakes are lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes. Allow the cupcakes to cool.

4.

When cupcakes are cool, make filling; Combine lemon curd and whipped topping. When cooled, load the filling into a piping bag with a medium-sized round tip.

5.

To make the frosting, place cream cheese, raspberries, both amounts of tea powder, 1 teaspoon of vanilla extract, and 1/2 cup of sugar in a bowl, and beat until smooth with an electric mixer set on high speed. While mixer is running, slowly pour the cream into the bowl, and beat until the frosting forms stiff peaks, about 3 minutes. Scrape down the bowl often.

6.

Insert the piping tip into the top of each cupcake, and squeeze about half a tablespoon of filling into each cupcake. Top each cupcake with a generous dollop of frosting to serve.

7.

Optionally, can make in mini-muffin cups. Makes about 100. Uses a small-sized tip for filling. Garnish with a fresh raspberry.