Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 2 cups cake flour (not self-rising)
• 2 1/4 teaspoons baking powder
• 1 1/4 teaspoons salt
• 1 1/4 cups whole milk
• 1 tablespoon pure vanilla extract
• 2 sticks plus 2 tablespoons unsalted butter, room temperature
• 2 1/4 cups sugar
• 6 large eggs
• 2 containers (6 ounces each) raspberries, 1 container pureed, 1 container coarsely chopped
• Gel-paste food coloring, in Tulip Red (optional; sugarcraft.com)
• Pink Buttercream
• Chocolate Filigree Hearts