Step 1: Prepare the Cupcake Batter
• Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3–4 minutes).
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
• Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
• Gently fold in the fresh raspberries, being careful not to overmix.

Step 2: Bake the Cupcakes
• Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
• Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Prepare the Lemon Buttercream Frosting
• In a medium bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar, lemon juice, and lemon zest. Beat until smooth and fluffy. If the frosting is too thick, add milk 1 tablespoon at a time until the desired consistency is reached.

Step 4: Frost the Cupcakes
• Once the cupcakes are completely cool, frost them with the lemon buttercream using a piping bag or a spatula.
• Top each cupcake with a fresh raspberry.