Prepare the Cupcakes

Preheat Oven: Set oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined.

Add Wet Ingredients: Add butter, eggs, sour cream, milk, and vanilla to the dry mixture. Beat on medium speed until smooth and fully incorporated.

Fold in Flavor: Gently fold in the lemon zest and lightly mashed raspberries until evenly distributed throughout the batter.

Fill Liners: Divide the batter evenly between the cupcake liners, filling each about 2/3 full.

Bake: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Lemon Cream Cheese Frosting

Beat Base: In a large bowl, beat the cream cheese and butter together on medium-high speed until smooth and creamy.

Add Sugar: Gradually add in the powdered sugar, one cup at a time, mixing well after each addition.

Add Lemon Flavor: Mix in the lemon juice and zest until fully incorporated and the frosting is light and fluffy.

Frost the Cupcakes

Frost: Once the cupcakes are completely cool, use a piping bag or spatula to frost each generously with the lemon cream cheese frosting.

Garnish: Top each cupcake with a fresh raspberry and a sprinkle of lemon zest for a vibrant, elegant finish.