Ingredients

• 2 Zest from Medium-Sized Lemons
• 2 1/2 cups Cake Flour
• 1 tablespoon Baking Powder
• 1/2 teaspoon Salt
• 1 1/4 cups Buttermilk
• 4 Large Egg Whites
• 1 1/2 cups Sugar
• 8 cups Unsalted Butter, at Room Temperature
• 1/2 teaspoon Pure Lemon Extract
• 8 ounces Margarine, at Room Temperature
• 4 cups Confectioner's Sugar, Sifted
• 2 teaspoons Pure Vanilla Extract
• 3/4 teaspoon Pure Raspberry Extract
• 8 ounces Philadelphia Cream Cheese, softened
• 8 ounces Fresh Raspberries

Directions

1. 1. Pre-Heat oven to 350 degrees F and line two 12-cup baking tins with cupcake liners.
2. Sift flour, baking powder, and salt in a medium sized bowl.
3. Whisk buttermilk and egg whites in a separate medium-sized bowl.
4. Put sugar and lemon zest in mixing bowl and rub together with fingers until the sugar is fragrant and moist.
5. Add the unsalted butter to the sugar mixture and with a paddle or whisk attachment, or hand mixer, beat for 3 full minutes until the mixture is very light.
6. Beat in 1 tsp. of vanilla extract, 1/2 tsp. of raspberry and lemon extract, and 1/3 of the flour mixture at medium speed.
7. Beat in 1/2 of the egg mixture and then 1/2 of the remaining dry ingredients until completely incorporated.
8. Add the rest of the egg mixture, beating until a consistent batter appears, and then add the remaining flour mixture.
9. Beat for at least 2 minutes, until the batter is well mixed and aerated.
10. Fold in about 4 - 6 ounces of fresh raspberries (make sure you save at least 24 raspberries to add as a final decorative topping).
11. Spoon batter into 24 baking cups and bake for 18 - 22 minutes, or until cupcakes are well-risen and springy to touch. Test by inserting a tooth pick into the centers; it should come out clean.
12. To make the frosting: While cupcakes are baking, cream margarine and cream cheese with a paddle attachment or hand mixer.
13. Add 1 tsp. vanilla extract and 1/4 tsp. raspberry extract.
14. Gradually add sifted confectioner's sugar, continually mixing on low. Occasionally pause and scrape down sides of the bowl to ensure all ingredients are well mixed.
15. Mix until a consistent frosting and peaks develop. If adding food coloring, separate 1/4 of frosting into a small bowl. Add one drop red food dye to large bowl with 3/4 of frosting and one drop of yellow food dye to small bowl with 1/4 of frosting.
16. After baking, let cupcakes cool for 5 minutes in the baking tin. Then, let cool on a wire rack.
17. Once cool, liberally spread or pipe frosting onto cupcakes and top with a fresh raspberry. Cupcakes will keep for up to 4 days when refrigerated, or 3 months when frozen, in an air tight container.