Preheat your oven to 350°F (175°C) and line a standard muffin pan with paper liners.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream butter and sugar together until light and fluffy, then add eggs one at a time, followed by lemon zest, lemon juice, and vanilla.

Gradually add the dry ingredients to the butter mixture, alternating with sour cream and milk.

Fold in the floured raspberries gently.

Spoon the batter into muffin cups, filling them about ¾ full, and bake for 18–22 minutes.

Allow cupcakes to cool completely in the pan.

Prepare the frosting by beating butter until smooth, then gradually add powdered sugar and raspberry puree.

Frost the cooled cupcakes and garnish with fresh raspberries and lemon zest.