Meyer Lemon and Raspberry Cupcakes

Yield: 12-14 cupcakes

2 cups unbleached all-purpose flour
1⁄2 tsp. baking soda
1⁄2 tsp. baking powder
1⁄2 tsp. salt
1⁄4 cup zest and juice of one Meyer lemon
3⁄4 cup buttermilk
1⁄2 cup butter, softened
3⁄4 cup orange blossom honey*
2 large eggs
1⁄2 pint raspberries
1 cup heavy whipping cream
1 Tbsp. orange blossom honey*

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