Ingredients:
Cupcakes:
1 ½ cups flour
1 tsp baking powder
½ tsp baking soda
½ cup unsalted butter, softened
¾ cup sugarLemon desserts
2 eggs
Zest of 1 lemon
2 tbsp lemon juice
½ cup buttermilk
½ cup fresh raspberries (lightly mashed)
Lemon Raspberry Frosting:
½ cup unsalted butter, softened
2 cups powdered sugar
1 tbsp lemon juiceBaking soda
¼ cup raspberries, mashed
Instructions:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix flour, baking powder, and baking soda in a bowl.
Beat butter and sugar until fluffy. Add eggs, lemon zest, and lemon juice.
Alternate adding flour mixture and buttermilk, mixing until combined.Cups for baking
Fold in mashed raspberries gently.
Fill cupcake liners ¾ full and bake for 18-20 minutes. Let cool.
For frosting, beat butter, powdered sugar, lemon juice, and mashed raspberries until smooth.
Pipe or spread frosting onto cooled cupcakes.
Enjoy these heavenly cupcakes! 
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