Baking Instructions

• Heat the oven to 325 degrees F (163 degrees C) and line two 12-cup cupcake pans with paper liners.
• Quickly chop the frozen raspberries into small pieces then put the pieces into a bowl and put it back into the freezer.
• Add the butter, coconut oil, sugar, baking powder, baking soda, and salt to a mixing bowl. Using an electric mixer, beat on low speed to combine then turn the mixer up to medium-high speed and beat for 4- 5 minutes, until the mixture is light, creamy, and appears fluffy.
• Add the egg whites to the batter bit by bit while beating on medium speed. Beat in the extracts and lemon zest, if using.
• Reduce the mixer's speed to low and add the flour and buttermilk in 3 additions, adding ⅓ of each until all has been added.
• Use a spoon or silicone spatula to gently fold the frozen chopped raspberries into the batter.
• Distribute the batter amongst two 12-cup cupcake pans (or, if your oven is large enough, use a 24-cup pan), filling each cup about ¾ full of batter. The easiest way to do this is to use a standard ice cream scoop.
• Bake the cupcakes, one tray at a time, for 25-28 minutes. Reserve the second batter filled cupcake tin in the refrigerator while the first one is baking. Test to see if the cupcakes are done by inserting a toothpick in the center of one of the cupcakes and removing it. If you do not see any raw batter on the toothpick the cupcakes are done.