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Raspberry Agave Cupcakes

Makes 18 cupcakes

Raspberry Agave Cupcakes

Ingredients:
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup lemon juice
3/4 cup buttermilk
1/2 cup butter, softened
3 /4 cup AGAVE Nectar
2 large eggs
1/2 pint raspberries

Directions:

Preheat oven to 350 degrees F. Add all of the ingredients into your mixer and mix them up. Make sure to soften your butter first. After the contents are mixed together add in the raspberries and fold them in by hand gently.

Fill paper-lined muffin tins 2/3 full. Bake for 15 minutes or until a toothpick inserted into muffin comes out clean. Allow the cupcakes to cool for 15-20 minutes before topping with Agave Raspberry Whipped Cream (below) if desired.

Raspberry Agave Whipped Cream

1 Brick of cream cheese
1/4 cup Volcanic AGAVE Nectar
3 Tablespoons softened butter
1 teaspoon Mexican Vanilla

Mix ingredients into a bowl. Beat until peaks form. You can add raspberries for color too.

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