Ingredients
¾cupall purpose flour
¾cupcake flour
1tspbaking powder
⅛tspbaking soda
¼tspsalt
¾cupgranulated sugar
1tbsplemon zest,(from 2 medium lemons)
½cupunsalted butter,softened
1large egg
2large egg whites
½tspvanilla extract
½tsplemon extract,optional, for slightly stronger lemon flavor
¼cupbuttermilk,plus 3 tbsp
1½tbspfresh lemon juice
1tbspfresh lemon juice
1tbspsugar
1cupfresh raspberries,heaping
½cupunsalted butter,nearly at room temperature
¼cupsalted butter,nearly at room temperature
3cupspowdered sugar
½tspvanilla extract
24fresh raspberries,for topping
lemon wedges,for topping
Preparation
Preheat oven to 350 degrees F.
Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda, and salt and whisk for 20 seconds. Set aside.
In a food processor, pulse together ¾ cup granulated sugar with the lemon zest for about 1 minute until finely ground.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter with lemon sugar mixture until pale and fluffy (scrape bowl).
Mix in egg, then mix in egg whites one at a time, adding in vanilla (and lemon extract if using) with second egg white.
In the liquid measuring cup used to measure buttermilk, whisk together buttermilk and lemon juice.
Working in 3 separate batches, beginning and ending with flour mixture, add ⅓ of the flour mixture alternating with ½ of the buttermilk mixture and mixing just until combined after each addition.
Divide batter among 12 paper-lined muffin cups. Bake in the preheated oven for about 18 to 20 minutes until a toothpick inserted into the center of a cupcake comes out clean.
Remove from oven and allow to cool several minutes in the muffin tin, then transfer to a wire rack to cool slightly. Meanwhile, prepare simple syrup.
In a small bowl, whisk together 1 tablespoon lemon juice with 1 tablespoon granulated sugar until sugar has dissolved.
Brush mixture over warm cupcakes (use all of it, about 2 light coats over each cupcake). Allow cupcakes to cool completely. Meanwhile, prepare raspberry puree and allow to cool.
Puree raspberries in a food processor until well pureed, then force through a fine-mesh strainer into a bowl to remove seeds. This should make 6 to 7 tablespoons of puree.
Heat mixture in a saucepan set over medium-low heat until reduced by half, about 3 to 3½ tablespoons. Cool completely (speed chill in the freezer).
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy.
Mix in 1 cup powdered sugar, then mix in reduced raspberry puree and vanilla.
Add remaining powdered sugar and mix until light and fluffy. Add in ¼ tsp raspberry extract, or to taste, for a stronger flavor.
Add 1 raspberry to the top of each cupcake, then pipe frosting over raspberry and top with another raspberry and a small lemon wedge (and straws for decoration if desired. Mint leaves are also optional).
Store in an airtight container.
