Raspberry Lemonade Cupcakes
INGREDIENTS
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3/4 cup all-purpose flour
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3/4 cup cake flour
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1 tsp baking powder
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1/8 tsp baking soda
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1/4 tsp salt
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3/4 cup granulated sugar
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1 Tbsp lemon zest (zest of 2 medium lemons)
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1/2 cup unsalted butter, softened
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1 large egg
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2 large egg whites
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1/2 tsp vanilla extract
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1/2 tsp lemon extract (optional, for slightly stronger lemon flavor)
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1/4 cup + 3 Tbsp buttermilk
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1 1/2 Tbsp fresh lemon juice
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1 Tbsp fresh lemon juice
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1 Tbsp sugar
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1 (heaping) cup fresh raspberries
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1/2 cup unsalted butter, nearly at room temperature
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1/4 cup salted butter, nearly at room temperature
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2 3/4 cups powdered sugar
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1/2 tsp vanilla extract
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24 fresh raspberries, for topping
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Lemon wedges, for topping
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