Raspberry Lemon Cupcakes

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2 1/4 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups buttermilk

4 large egg whites

1 1/2 cups sugar

lemon zest from two lemons

1 stick (8 tablespoons) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure lemon extract

1/2 cup raspberries (blended into a puree and pushed through a fine mesh sieve to remove seeds)

1 stick salted butter – room temperature

1 stick unsalted butter – room temperature

1/2 cup shortening*

1 tablespoon clear vanilla extract

1/2 teaspoon of raspberry extract*

1 1/2 pounds confectioner’s sugar (powdered sugar, 10x)

2-4 tablespoons very cold milk (add until you reach desired consistency)

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