1. Prepare the Cupcake Batter:

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
• In a large bowl, cream the softened butter and sugar using an electric mixer on medium speed. Beat until the mixture becomes light and fluffy, about 2–3 minutes.
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest until fully incorporated.
• Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Avoid overmixing.
• Gently fold in the fresh raspberries, being careful not to crush them.

2. Bake the Cupcakes:

• Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
• Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

3. Make the Lemon Cream Frosting:

• In a medium bowl, whip the softened butter with an electric mixer until creamy and smooth.
• Gradually add the powdered sugar, mixing on low speed until fully incorporated. Increase to medium speed and beat until the frosting is fluffy.
• Mix in the lemon juice and lemon zest, and beat for an additional 1–2 minutes until the frosting is light and airy.

4. Frost and Garnish the Cupcakes:

• Once the cupcakes are completely cool, pipe or spread the lemon cream frosting on top of each cupcake.
• Garnish each cupcake with a fresh raspberry and a sprinkle of lemon zest for an elegant, vibrant finishing touch.

5. Serve and Enjoy:

• Serve the cupcakes immediately, or store them in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor.