Lemon-Raspberry Cupcakes

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. (5 minutes)

In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and 1/4 teaspoon salt. (3 minutes)

In a large bowl, cream together sugar and 1/2 cup softened butter until light and fluffy using an electric mixer. Beat in eggs one at a time, then stir in 1 tablespoon lemon zest and vanilla extract. (7 minutes)

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and lemon juice, beginning and ending with the dry ingredients. Mix until just combined. (5 minutes)

In a small bowl, gently toss 1 cup of raspberries with 1 1/2 teaspoons of flour. This prevents them from sinking to the bottom of the cupcakes. (3 minutes)

Gently fold the floured raspberries into the cupcake batter. (2 minutes)

Spoon batter into the prepared muffin cups, filling each about 3/4 full. (5 minutes)

Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean. (20-23 minutes)

Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely. (25 minutes)

While the cupcakes are cooling, prepare the raspberry juice for the frosting. In a small saucepan, heat 1 cup of raspberries over medium heat until they burst and release their juices. (5-10 minutes)

Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much juice as possible. Discard the seeds and pulp. Cool the juice completely. (10 minutes)

For the frosting, beat 1 cup softened butter until light and fluffy. Gradually add powdered sugar, beating well after each addition. (8 minutes)

Add the cooled raspberry juice, 1 tablespoon lemon juice, 1/4 teaspoon lemon zest, and a pinch of salt. Beat until well combined. (5 minutes)

Gradually add the heavy cream, beating until the frosting is light and fluffy. (2 minutes)

Once the cupcakes are completely cooled, frost them generously with the raspberry lemon frosting. Garnish with fresh raspberries before serving. (10 minutes)