Lemon-Raspberry Cupcakes Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup white sugar
• 1/2 cup unsalted butter, softened
• 2 eggs, room temperature
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/3 cup sour cream, at room temperature
• 2 tablespoons lemon juice
• 1 cup fresh raspberries
• 1 1/2 teaspoons all-purpose flour
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon lemon zest
• 1 pinch salt
• 2 tablespoons heavy cream