Lemon Raspberry Cupcakes

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1.3 cups buttermilk at room temperature
• 1 cup cream cheese at room temperature
• 1.5 cups granulated sugar 
• 2 tablespoons granulated sugar 
• 1  juice of lemon juiced
• 1 teaspoon lemon zest 
• 1 cup olive oil 
• 1.3 cups pastry flour 
• 2 cups powdered sugar 
• 0.5 cup raspberries plus more for garnish halved
• 1 teaspoon salt 
• 1 stick butter unsalted at room temperature
• 0.5 cup chocolate white melted
• 3  eggs whole at room temperature

Equipment

• bowl
• oven
• whisk
• pot
• blender
• toothpicks
• muffin liners
• muffin tray

Directions

1. For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
2. Combine the granulated sugar, pastry flour, baking powder, baking soda and salt in a bowl. In a separate bowl, combine the buttermilk, olive oil, lemon zest and eggs.
3. Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.
4. Scoop the batter into the cupcake liners and bake for 12 to 15 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done.
5. For the soaker: In a small pot over medium heat, add the granulated sugar, lemon juice and 2 tablespoons water. Once the sugar has been dissolved, it is ready to be used.
6. After the cupcakes are baked, brush the soaker on top of each cupcake and add a few halved raspberries.
7. Mix the cream cheese until smooth using the paddle attachment on a mixer.
8. Add in the butter and mix until mixed in.
9. Add the white chocolate and mix until fully incorporated.
10. Add the powdered sugar until you reach a smooth frosting-like consistency.
11. Put the frosting into a piping bag with piping tip of your choice.
12. To assemble: Decorate the way you like with the cream cheese frosting.
13. Garnish with fresh raspberries for a refreshing look. Get creative and have a blast!