Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
5. Alternately add dry ingredients and milk, beginning and ending with dry ingredients, until just combined.
6. Divide batter evenly among cupcake liners, filling about 2/3 full.
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the buttercream: Beat butter until creamy, then gradually add powdered sugar, raspberry puree, vanilla, and salt. Beat until smooth and fluffy.
10. Frost cooled cupcakes with raspberry buttercream and optionally garnish with fresh raspberries.