Lemon Raspberry Cupcakes
INGREDIENTS
•
6 tbsp (84g), unsalted butter, room temperature
•
3/4 cups (155g) sugar
•
6 tbsp (86g) sour cream
•
1/2 tsp vanilla extract
•
1 tbsp finely grated lemon zest
•
3 large egg whites
•
1 1/4 cups (163g) all purpose flour
•
2 tsp baking powder
•
1/4 tsp salt
•
4 tbsp (60ml) milk
•
2 tbsp (30ml) water
•
2 tbsp lemon juice
•
4 oz (113g) raspberries
•
1/2 cup (112g) salted butter, room temperature
•
1/2 cup (95g) shortening
•
4 cups (460g) powdered sugar
•
Raspberries, for topping
•
Lemon slices, for topping
ADVERTISEMENT