Ingredients:
- Cupcakes
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1 cup packed confectioners sugar
- 8 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
- 1/2 cup nonfat buttermilk (see Tip) Frosting
- 2 large eggs
- 3/4 cup cake flour
- 1/2 teaspoon baking soda
- 3/4 cup whole-wheat pastry flour (see Note)
- 2 cups raspberries, fresh or frozen (thawed and drained), plus 12 fresh berries for garnish (about 12 ounces total)
- 1/2 teaspoon freshly grated lemon zest
- 1 tablespoon plus 3/4 cup granulated sugar, divided
- 1 1/2 teaspoons baking powder