Preparation Steps

• Preheat your oven to 350°F and line a muffin tin with cupcake liners. Cream together the butter and sugar until light and fluffy, about 3-4 minutes. Mix in the sour cream, vanilla, and lemon zest until combined. Add egg whites gradually, mixing well after each addition. In a separate bowl, combine the dry ingredients. Alternately add the dry ingredients and the milk mixture to the batter, starting and ending with dry ingredients, mixing until just combined. Fill cupcake liners about 3/4 full and bake for 15-17 minutes, until a toothpick comes out clean. Let cool completely.
• Puree the raspberries and strain to remove seeds, set aside 1/4 cup of puree. For the frosting, beat the butter and shortening until fluffy. Gradually add powdered sugar, then incorporate raspberry puree until the desired consistency is achieved. Frost cooled cupcakes and top with raspberries and lemon slices as desired.