Two Cups Flour

Cupcake Batter
1 Preheat Oven to 325 F (162 C). Line a 12 muffin pan with paper cups.
2 In a medium bowl, hand whisk together sifted flours, salt, and baking agents. Set aside.
3 Place butter and sugar in the bowl of a stand mixer. Beat on medium with paddle attachment until fluffy. Scrape around the edges and across the bottom once or twice to make sure everything is incorporated.
4 Add lemon zest and eggs one at a time while continuing to mix on medium low speed.
5 Slowly spoon half the flour into mixture at low speed. Scrape the sides and bottom of the bowl with a rubber spatula.
6 Continue on medium speed alternating between spooning in flour and pouring in milk and lemon juice. Mix until a smooth cake batter is formed.
7 Spoon batter into cupcake papers, filling each one to the top.
8 Bake for 20-25 minutes or until toothpick comes out clean after being inserted down the center.
9 Place cupcake pan on cooling rack to cool 10-15 min.. Remove each cupcake and place on rack to cool completely.
10 Now make your frosting!
Raspberry Buttercream
1 Clean and dry your stand mixer bowl and whisk attachment.
2 Place room temperature butter in bowl and whisk until fluffy.
3 Add raspberry puree and 2 cups powdered sugar. Mix on medium speed. Scrape sides and bottom of bowl as needed while making frosting..
4 Continue to add remaining 2 cups of powdered sugar slowly until frosting is thick but still spreadable. If you want a stiffer frosting add more powdered sugar, a cup at a time. To thin the frosting, add milk or strawberry puree a teaspoon at a time.
5 Scoop frosting into a piping bag with desired tip.
6 Pipe frosting onto cooled cupcakes.
7 Top cupcakes with a fresh raspberry.
8 Store frosted cupcakes in an air tight container at room temperature or in fridge.