Lemon Cupcakes with Raspberry Buttercream

Ingredients

• 1 cup butter, softened slightly
• 1 teaspoon vanilla extract
• 4 cups confectioners’ sugar
• 4 tablespoons fresh raspberry juice
• 2 tablespoons milk
• 3 cups all purpose flour
• 1 3/4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup butter, softened
• 2 cups white sugar
• 4 eggs
• 1 tablespoon lemon zest
• 1 cup whole milk, divided
• 2 ½ tablespoons fresh lemon juice, divided