Raspberry Lemonade Cupcakes

I found the recipe for these cupcakes a while ago, and have been waiting til I was in the mood for non-chocolate sweets to try them.  Then Aedan wanted to go berry picking this week, and raspberries are what's in season right now.  I decided it was the perfect time to try these lemon cupcakes, and to make the frosting with the raspberries.  Since I made up the frosting, it isn't quite right yet.  Don't get me wrong, it tastes good, but the texture isn't quite right.  In the written recipe here I'm suggesting using more powdered sugar than I did to make the frosting thicker.


Cupcakes
 
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup oil
1 cup full fat coconut milk
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice

1.  Preheat oven to 350 degrees F.  Prepare cupcake pans with papers.  
2. In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. 
3. Whisk together oil, coconut milk, lemon zest, lemon juice, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. 
4. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full). Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.  (If making mini cupcakes bake for about 15 minutes.)

Frosting
1/2 cup fresh raspberries
1/2 cup butter at room temperature
1 lemon, juiced
1/4 tsp almond extract
1 Tbsp cream
1 1/2 - 2 cups powdered sugar

1. Using an electric mixer, mix together butter and 1 cup powdered sugar.  
2. Add the lemon juice, almond extract, cream and raspberries and mix.  Allow the raspberries to mash up in the mixing process.  
3. Add powdered sugar until frosting is the desired consistency.