Preheat the Oven

• Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

Mix the Dry Ingredients

• In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream the Butter and Sugar

• In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavorings

• Beat in the eggs one at a time, then add the lemon juice and lemon zest, mixing until well combined.

Combine the Dry and Wet Ingredients

• Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Fold in Raspberries

• Gently fold in the fresh raspberries, being careful not to crush them.

Fill Cupcake Liners

• Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake

• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool Completely

• Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Make the Lemon Frosting

• In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until smooth. If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached.

Frost the Cupcakes

• Once the cupcakes are completely cooled, frost them generously with the lemon frosting and top with fresh raspberries for garnish.