Lemon Raspberry Cupcakes

INGREDIENTS

For the cupcakes:

1 3/4 cups

all-purpose flour

1 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

1 1/4 cups

sugar

Zest of 1 large lemon, preferably organic

1 cup

unsalted butter, at room temperature

large eggs, at room temperature

1/2 cup

sour cream

1/4 cup

milk

Juice of 1 large lemon

For the filling:

16 oz

raspberries (fresh or frozen)

1/4 cup

sugar

1 tbsp

water

1 tbsp

cornstarch

Squeeze of lemon juice

For the frosting:

large egg whites

1/2 cup

sugar

1 cup

unsalted butter, at room temperature

salt

2 tbsp

fresh raspberry puree*

Zest of 1 lemon

Candied lemon slices, for garnish

Fresh raspberries, for garnish