Light and zesty lemon cupcakes topped with a sweet and tangy raspberry buttercream frosting—perfect for spring or summer treats.

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Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then add sour cream, milk, lemon juice, lemon zest, and vanilla extract.
Gradually mix in the dry ingredients until just combined.
Divide the batter evenly among cupcake liners, filling each about 2/3 full.
Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, puree raspberries and strain to remove seeds.
In a mixing bowl, beat butter until creamy, then gradually add powdered sugar, raspberry puree, lemon juice, vanilla, and salt until smooth and fluffy.
Frost cooled cupcakes with raspberry buttercream using a piping bag or spatula.