INGREDIENTS
For the Cupcakes
3/4 cup
all purpose flour
3/4 cup
cake flour
1 tsp
baking powder
1/8 tsp
baking soda
1/4 tsp
salt
3/4 cup
+ 2 TBSP sugar
1 tbsp
lemon zest (about 1 large lemon)
1/2 cup
butter, softened
1
large egg
2
large egg whites
1/2 tsp
vanilla extract
1/4 cup
+ 3 TBSP buttermilk
1 1/2 tbsp
fresh lemon juice
Simple Syrup
1 tbsp
fresh lemon juice
1 tbsp
sugar
Raspberry Buttercream
1/4 cup
butter, room temperature
1/2 cup
raspberry preserves or jam, seedless
4 cups
powdered sugar
Raspberries for garnish (optional)