Creating Lemon Raspberry Cupcakes can be a fun and rewarding experience. Follow these simple steps to achieve cupcake perfection:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add Eggs: Add the eggs one at a time, mixing well after each addition.
5. Incorporate Buttermilk and Lemon: Mix in the buttermilk, lemon zest, and lemon juice until well combined.
6. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
7. Fold in Raspberries: Gently fold in the fresh raspberries, reserving a few for garnish.
8. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
9. Bake: Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
10. Cool: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
11. Prepare Frosting: In a clean bowl, beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, mixing until smooth. Add heavy cream as needed to achieve the desired consistency.
12. Frost Cupcakes: Once the cupcakes are completely cool, frost them generously with the lemon frosting.
13. Garnish: Top each cupcake with a fresh raspberry for a beautiful finish.