In a very large bowl, allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift cake flour and 1/2 cup of the sugar together 3 times. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.

Preheat oven to 375 degrees Fahrenheit. Add vanilla and cream of tartar to egg whites; beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add the remaining 1/2 cup sugar, beating until stiff peaks form (tips stand straight). Sift about one-fourth of the flour mixture over egg white mixture; fold in gently. Repeat sifting and folding in with the remaining flour mixture, using one-fourth of the flour mixture each time. Transfer half of the egg white mixture to another bowl; set both bowls aside.

In a medium bowl, beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon-colored. Fold egg yolk mixture into one portion of the egg white mixture. Alternately spoon dollops of yellow and white batters into paper bake cups, filling 2/3 full. Gently cut through the batters with a knife or a narrow metal spatula.

Bake 10 to 12 minutes or until cupcakes spring back when lightly touched near the center. Remove from cups; cool completely on a wire rack.

In a medium bowl fold one half of a 8-ounce container frozen light whipped dessert topping, thawed; 1/2 teaspoon finely shredded lemon peel and 1 tablespoons lemon juice together until just combined.

Frost with Lemon Fluff. If desired, garnish with raspberries and orange and/or lemon peel strips. Store cupcakes in refrigerator.