From Scratch Lemon Raspberry Cupcakes

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease each cup with oil or butter.
In a medium mixing bowl, whisk together: 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt. Set this bowl aside while you work on the wet ingredients.
In a large mixing bowl, beat together: ½ cup softened unsalted butter and ¾ cup granulated sugar.
Use a hand mixer or stand mixer on medium speed until the mixture becomes light and fluffy—about 2 to 3 minutes.
To the butter-sugar mixture, add: 2 large eggs, one at a time, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract.
Mix well until everything is fully combined and smooth.
Gradually add the dry flour mixture and: ½ cup whole milk or buttermilk
Alternate additions, starting and ending with the dry mix. Stir gently just until incorporated—do not overmix.
Carefully fold in 1 cup fresh raspberries. Try not to mash them—gentle folding will keep the batter light and the berries intact (a few pink streaks are totally fine!).
Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Top with your favorite frosting—lemon buttercream, cream cheese frosting, or a dusting of powdered sugar all work beautifully!