Preheat your oven to 175°C (347°F) and line a cupcake tin with paper liners.

Cream together room-temperature unsalted butter and granulated sugar in a bowl for 4-5 minutes until light and fluffy.

Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.

Sift together all-purpose flour, baking powder, and salt in a separate bowl.

Gradually add the dry ingredients to the butter mixture, alternating with whole milk, mixing on low speed until just combined.

Combine baking soda and white vinegar in a small bowl, let it bubble, then fold into the batter.

Portion the batter into cupcake liners, filling each about ¾ full. Bake for 20-22 minutes and check for doneness.

Allow the cupcakes to cool in the tin for about 5 minutes before transferring to a cooling rack.

Prepare the raspberry buttercream by beating softened butter, then gradually adding powdered sugar, raspberry reduction, lemon juice, vanilla extract, salt, and heavy cream.

Once the cupcakes are cool, frost them generously with the raspberry buttercream and decorate with fresh raspberries or mint leaves.