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