Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners.

In a large mixing bowl, combine all-purpose flour, baking powder, and salt. Whisk them together and set aside.

In another bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.

Add in the eggs, one at a time, ensuring each is well incorporated before adding the next.

Stir in the buttermilk, lemon juice, and lemon zest until everything is nicely mixed.

Gradually add your dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing!

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

To make the buttercream, blend the softened butter and powdered sugar until smooth.

Add the raspberries and vanilla extract, mixing until you achieve a smooth consistency. Optionally, you can strain the frosting to remove seeds.

Once the cupcakes are completely cool, generously frost them with your delightful raspberry buttercream.