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Raspberry Lemon Cupcakes

Nikki Gladd
  • minutes
  • Serves 24

INGREDIENTS

1

Lemon

1/2 cup

Raspberries, fresh frozen or thawed

4

Egg whites, large

1 tbsp

Baking powder

2 1/4 cups

Cake flour

1/2 tsp

Lemon extract

3 cups

Powdered sugar

1/2 tsp

Salt

1/2 cup

Shortening

1 1/2 cups

Sugar

4 tsp

Vanilla

1 cup

Butter, unsalted

1/2 cup

Butter, salted

1 1/4 cups

Buttermilk

1 tbsp

Milk