Lemon and Raspberry Cupcakes
   _ cups flour
   ___ teaspoon baking soda
   ___ teaspoon baking powder
   ___ teaspoon salt
   ___ cup lemon juice, plus zest
   ___ cup buttermilk
   ___ cup butter
   ___ cup agave
   _ eggs
   ___ pint raspberries

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Preheat oven to 350°F. 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.

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