Lemon and Raspberry Cupcakes

Serves: 12

   2 cups flour
   1/2 teaspoon baking soda
   1/2 teaspoon baking powder
   1/2 teaspoon salt
   1/4 cup lemon juice, plus zest
   3/4 cup buttermilk
   1/2 cup butter
   3/4 cup agave
   2 eggs
   1/2 pint raspberries

Lemon and Raspberry Cupcakes is from the Cook'n with Agave collection.

Preheat oven to 350F. Sift together flour, baking soda, baking powder and salt; set aside. In a liquid measure, combine lemon juice, zest and buttermilk; set aside. In a mixing bowl, cream butter until fluffy. Add agave; mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the lemon mixture. Add remaining dry ingredients until combined. Gently fold in raspberries. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool.