Raspberry Lemonade Cupcakes

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup cake flour
• 1 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1 Tbsp lemon zest
• 1/2 cup unsalted butter, softened
• 1 large egg
• 2 large egg whites
• 1/2 tsp vanilla extract
• 1/2 tsp lemon extract
• 1/4 cup + 3 Tbsp buttermilk
• 1 1/2 Tbsp fresh lemon juice
• 1 Tbsp fresh lemon juice
• 1 Tbsp sugar
• 1 cup fresh raspberries
• 1/2 cup unsalted butter, nearly at room temperature
• 1/4 cup salted butter, nearly at room temperature
• 2 3/4 – 3 cups powdered sugar
• 24 fresh raspberries, for topping
• Lemon wedges, for topping

Directions

1. Set the oven to 350 degrees. Sift the all-purpose flour and cake flour into a mixing bowl, then add the baking powder, baking soda and salt and whisk for 20 seconds. Set the bowl aside.
2. In a food processor, combine 3/4 cup granulated sugar and the lemon zest, pulsing until the mixture is finely ground, about 1 minute. Add the butter and lemon sugar to the bowl of a stand mixer with the paddle attachment, and beat until the mixture looks pale and fluffy. If your paddle does not scrape the bowl as it goes, pause the mixer from time to time through the whole mixing process and scrape the sides and bottom.
3. Beat in the egg, then add the egg whites 1 at a time. With the 2nd egg white, mix in the vanilla and the lemon extract, if using.
4. In the liquid measuring cup you used for the buttermilk, whisk the buttermilk together with the lemon juice. Add the dry mixture and buttermilk mixture in 3 separate batches, starting and finishing with the flour mixture: mix in 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, mixing only until incorporated after each addition.
5. Portion the batter into 12 paper-lined muffin cups. Bake at 350 degrees until a toothpick poked into the middle of a cupcake comes out clean, about 18 – 20 minutes. Take the pan out of the oven and let the cupcakes cool for several minutes in the muffin tin, then move them to a wire rack so they can cool slightly. While they cool, make the simple syrup.
6. For the simple syrup, whisk 1 Tbsp lemon juice with 1 Tbsp granulated sugar in a small bowl until the sugar dissolves. Brush all of the syrup over the warm cupcakes, using about 2 light coats on each one. Let the cupcakes cool completely; while they cool, make the raspberry puree and let it cool as well.
7. For the frosting, process the raspberries in a food processor until smooth, then press the puree through a fine mesh strainer into a bowl to remove the seeds. You should end up with 6 – 7 Tbsp puree. Pour the puree into a saucepan and cook over medium-low heat until it has reduced by half, to 3 – 3 1/2 Tbsp. Cool completely, using the freezer to speed things along if you like.
8. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until it is very pale and fluffy. Mix in 1 cup powdered sugar, then add the reduced raspberry puree and vanilla. Add the rest of the powdered sugar and beat until the frosting is light and fluffy. If you want a more pronounced raspberry flavor, mix in 1/4 tsp raspberry extract, or add it to taste.
9. Place 1 raspberry on top of each cupcake, pipe the frosting over it, then finish with another raspberry and a small lemon wedge. Add decorative straws if desired; cut them into 3 pieces. Mint leaves are optional too. Store the cupcakes in an airtight container.