In a small bowl, combine flour, ½ cup sugar and lemon zest. Set aside.

In a stand mixer fitted with a whisk, beat egg whites on medium high for around 2 minutes, until they are frothy and have loose peaks (will stand for a second and then sink back into the eggs).

Add a pinch of salt and cream of tartar, continue to beat on medium-high for 3-5 more minutes until stiff peaks form (won't sink back into eggs).

At this point, continue beating on medium speed and gradually add the ⅓ cup portion of granulated sugar *by the tablespoon* over a period of 3-5 more minutes. Stop and scrape the sugar/eggs down from the bowl every few minutes.

Once sugar has dissolved completely (check by running meringue between your fingers, if no grains remain, you are done), fold in the vanilla extract followed by the flour/sugar/lemon zest mixture (best to do this in several batches, and *be gentle*)

Spoon mixture into muffin pan lined with muffin papers. The batter will stick out of the top of the muffin papers but it won't overflow while baking. Bake at 350 F for 15-18 minutes, until tops become golden brown. Set aside to cool.

Using a stand mixer fitted with a whisk, beat the butter on medium high until light and fluffy. Beat in the powdered sugar, starting on low and increasing speed to medium once sugar begins to become incorporated. Beat for 2 or so minutes until all sugar and butter are well combined.

Beat in vanilla and raspberry juice. *your buttercream may look broken but it needs to be beaten for several minutes to completely incorporate the raspberries*

Beat on medium-high for one minute; scrape sides of bowl with spatula and repeat for 5 or more minutes until the color of buttercream is uniformly pink and smooth.

Using an icing bag fitted with the tip of your choice (mine was the wilton 1M), frost your cupcakes!