Preparation Steps

• Preheat your oven to 350°F and line a cupcake pan with liners.
• Cream the butter and sugar in a mixing bowl until light and fluffy.
• Add sour cream, vanilla extract, and lemon zest, mixing until combined.
• In batches, incorporate egg whites, mixing well after each addition.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Combine dry ingredients with the wet mixture alternately with milk and water.
• Spoon the batter into the cupcake liners, filling about three-quarters full.
• Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
• Let the cupcakes cool completely on a wire rack.
• Puree raspberries and strain to remove seeds, set aside 1/4 cup of puree.
• In a mixer, beat softened butter and shortening until smooth.
• Gradually add powdered sugar and beat well.
• Add raspberry puree gradually until desired flavor and consistency are achieved.
• Pipe the frosting onto cooled cupcakes and garnish with raspberries and lemon slices.