LEMON AND RASPBERRY CUPCAKES

Steps:

• 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.