Light and zesty lemon cupcakes topped with a sweet and tangy raspberry buttercream frosting, perfect for spring and summer occasions.

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Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then add lemon juice, lemon zest, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with milk.
Fill the cupcake liners 2/3 full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
Let cupcakes cool completely before frosting.
To make the frosting, beat butter until creamy, then add powdered sugar gradually.
Mix in raspberry puree and vanilla extract until frosting is smooth and fluffy.
Frost the cooled cupcakes as desired.

Use fresh raspberries for the best flavor in the frosting.
Add more powdered sugar if frosting is too thin or more raspberry puree if too thick.
Store cupcakes in an airtight container for up to 3 days.