Lemon-Raspberry Cupcakes Recipe

Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 cup white sugar
• 0.5 cup unsalted butter, softened
• 2 eggs, room temperature
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 0.33333334326744 cup sour cream, at room temperature
• 2 tablespoons lemon juice
• 1 cup fresh raspberries
• 1.5 teaspoons all-purpose flour
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tablespoon lemon juice
• 0.25 teaspoon lemon zest
• 1 pinch salt
• 2 tablespoons heavy cream