Lemon Raspberry Cupcakes

Directions

1. 1
   For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
2. 2
   Combine the granulated sugar, pastry flour, baking powder, baking soda and salt in a bowl.
3. 3
   In a separate bowl, combine the buttermilk, olive oil, lemon zest and eggs.
4. 4
   Combine the wet ingredients with the dry ingredients and mix with a whisk until smooth.
5. 5
   Scoop the batter into the cupcake liners and bake for 12 to 15 minutes.
6. 6
   Check for doneness by inserting a toothpick into the cupcakes.
7. 7
   If it comes out clean, they are done.
8. 8
   For the soaker: In a small pot over medium heat, add the granulated sugar, lemon juice and 2 tablespoons water.
9. 9
   Once the sugar has been dissolved, it is ready to be used.
10. 10
    After the cupcakes are baked, brush the soaker on top of each cupcake and add a few halved raspberries.
11. 11
    For the frosting: Mix the cream cheese until smooth using the paddle attachment on a mixer.
12. 12
    Add in the butter and mix until mixed in.
13. 13
    Add the white chocolate and mix until fully incorporated.
14. 14
    Add the powdered sugar until you reach a smooth frosting-like consistency.
15. 15
    Put the frosting into a piping bag with piping tip of your choice.
16. 16
    To assemble: Decorate the way you like with the cream cheese frosting.
17. 17
    Garnish with fresh raspberries for a refreshing look.
18. 18
    Get creative and have a blast!