Lemon-Raspberry Cupcakes

1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

2. Whisk 1 1/2 cups flour, baking powder, baking soda, and 1/4 teaspoon salt together in a small bowl.

3. Beat sugar and 1/2 cup butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in 1 tablespoon lemon zest and vanilla extract. Stir in 1/2 flour mixture until just combined. Add in sour cream and 2 tablespoons lemon juice, stirring until just combined. Add in remaining 1/2 flour mixture; stir to combine.

4. Sprinkle 1 cup raspberries with 1 1/2 teaspoons flour in a small bowl; toss to coat. Gently fold raspberries into batter. Spoon batter into the prepared muffin cups, filling each 3/4 full.

5. Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes; transfer to a wire rack until cooled completely, about 20 minutes.

6. Meanwhile, heat 1 cup raspberries in a small saucepan over medium heat until they burst and release their juices, 5 to 10 minutes; strain through a fine-mesh sieve set over a medium bowl, pressing, using the back of a wooden spoon, to extract approximately 1/3 cup juice from berries. Discard seeds; cool juice completely.

7. Beat 1 cup butter in a large bowl with an electric mixer until light and fluffy. Beat in confectioners' sugar, 1 cup at a time, until incorporated. Beat in 1/3 cup raspberry juice, 1 tablespoon lemon juice, 1/4 teaspoon lemon zest, and 1 pinch salt; beat until combined. Beat in heavy cream until frosting is light and fluffy, about 2 minutes.

8. Frost cooled cupcakes; top with additional raspberries.

Cook's Note:

For the frosting, add in additional confectioners' sugar if frosting is too thin, or additional heavy cream if frosting is too thick, until the desired consistency is reached.