Heat the oven to 325 degrees F (163 degrees C) and line two 12-cup cupcake pans with paper liners.

Quickly chop the frozen raspberries into small pieces then put the pieces into a bowl and put it back into the freezer.

Add the butter, coconut oil, sugar, baking powder, baking soda, and salt to a mixing bowl. Using an electric mixer, beat on low speed to combine then turn the mixer up to medium-high speed and beat for 4-5 minutes, until the mixture is light, creamy, and appears fluffy.

Add the egg whites to the batter bit by bit while beating on medium speed. Beat in the extracts and lemon zest, if using.

Reduce the mixer's speed to low and add the flour and buttermilk in 3 additions, adding ⅓ of each until all has been added.

Use a spoon or silicone spatula to gently fold the frozen chopped raspberries into the batter.

Distribute the batter amongst two 12-cup cupcake pans (or, if your oven is large enough, use a 24-cup pan), filling each cup about ¾ full of batter. The easiest way to do this is to use a standard ice cream scoop.

Bake the cupcakes, one tray at a time, for 25-28 minutes. Reserve the second batter filled cupcake tin in the refrigerator while the first one is baking. Test to see if the cupcakes are done by inserting a toothpick in the center of one of the cupcakes and removing it. If you do not see any raw batter on the toothpick the cupcakes are done.