Raspberry Cupcakes

With raspberry cream cheese buttercream

These cupcakes are light and fluffy, delicate and buttery, and the perfect vehicle for a generous creamy swirl of raspberry cream cheese buttercream.

Chop frozen raspberries into small pieces then scoop them into a bowl and put them back in the freezer.

Beat butter with virgin coconut oil, sugar, baking powder, baking soda, and salt until the mixture has a fluffy, aerated appearance.

Add 4 egg whites one at a time, then beat in some vanilla and almond extract and lemon zest.

Add cake flour and buttermilk in three additions. Start with ⅓ of the flour...

... then add ⅓ of the buttermilk. Continue to add the flour and buttermilk in alternating additions, mixing the batter on low speed as you add them.

Fold in the frozen chopped raspberries..

Fill paper-lined cupcake trays about 3/4 full with batter and bake.

Allow the cupcakes to cool completely before frosting.