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1
Heat the oven to 350u00b0 F and line a twelve-cup muffin tin with paper liners.
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2
Make the cake batter: In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment (or working with electric beaters and a large bowl), beat butter and sugar on medium-high until light and fluffy, 4 to 5 minutes.
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3
Add the egg, beating to combine, then add the yolks one at a time, beating after each addition and scraping down the sides of the bowl as needed. Add the lemon zest and vanilla and beat until incorporated.
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4
In a small bowl, mix together the yogurt and lemon juice.
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5
Reduce the mixer speed to low and add the flour mixture to the butter mixture in three additions, alternating with the yogurt mixture, until no dry streaks remain.
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6
Make the cream cheese swirl: In a medium bowl, use a wooden spoon or a sturdy rubber spatula to beat the cream cheese until light and smooth, with no lumps. Add the egg white, sugar, and salt and mix vigorously to dissolve the sugar and break up the egg white. Reserve 12 raspberries, then coarsely chop the rest. Fold into the cream cheese mixture along with the lemon zest.
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7
Using an ice cream or cooking scoop, place a dollop of cake batter in each muffin tin, followed with a heaping tablespoon of the cream cheese mixture. Repeat process so that you have four layers-cake, cream cheese, cake, cream cheese-in each muffin tin, then gently swirl together with a paring knife, offset spatula, or skewer. Halve the 12 remaining raspberries, then place two halves on each cupcake, cut side down. Press gently into the cupcake.
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8
Bake for 20 to 25 minutes, until cupcakes are golden brown and a tester comes out clean.
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9
Let cool completely in muffin tin. Cupcakes can be made 3 days ahead. Store in an airtight container in the refrigerator.
