Light and fluffy lemon cupcakes topped with a rich, fruity raspberry buttercream frosting—perfect for spring gatherings or special occasions.

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Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, milk, lemon juice, lemon zest, and vanilla extract.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Divide batter evenly among cupcake liners and bake for 18–20 minutes or until a toothpick comes out clean.
Let cupcakes cool completely before frosting.
For the frosting, puree raspberries and strain to remove seeds.
In a bowl, beat butter until creamy, then add raspberry puree and vanilla.
Gradually mix in powdered sugar and a pinch of salt until desired consistency is reached.
Frost cooled cupcakes with raspberry buttercream and serve.

You can use frozen raspberries if fresh aren’t available—thaw and strain before using.
Adjust frosting consistency with more sugar or a teaspoon of milk if needed.
Store cupcakes in an airtight container for up to 3 days.