Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.

In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well. Then add lemon zest, lemon juice, and vanilla extract.

Mix the sour cream and milk into the wet batter, then gradually add the dry ingredients, mixing just until combined.

Gently toss the fresh raspberries in flour before folding them into the batter.

Spoon the cupcake batter into the prepared muffin pan, filling each liner about ¾ full.

Bake for 18–22 minutes, or until a toothpick inserted comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

In a bowl, beat the softened butter until smooth. Gradually add powdered sugar, then mix in raspberry puree and lemon juice.

Once the cupcakes are cool, frost them generously and garnish with fresh raspberries and lemon zest.