Preheat and Prep:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This ensures even baking.
2. Prepare Muffin Tin: Line a muffin tin with cupcake liners. This makes cleanup easy.

Dry Ingredients:

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of leavening agents.
2. Set Aside: Set the dry ingredients aside.

Cream Butter and Sugar:

1. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This creates a smooth base.
2. Add Eggs: Add the eggs one at a time, beating well after each addition. This incorporates air into the batter.
3. Mix in Vanilla Extract: Mix in the vanilla extract. This enhances the flavor.

Combine Ingredients:

1. Add Flour Mixture: Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. This prevents overmixing.
2. Fold in Raspberries and Lemon Zest: Gently fold in the fresh raspberries and lemon zest. This distributes the fruit and zest evenly.

Bake:

1. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners. This ensures even baking.
2. Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. This indicates the cupcakes are done.
3. Cool: Let the cupcakes cool completely on a wire rack. This prevents the frosting from melting.

Prepare Frosting:

1. Beat Butter: For the frosting, beat the softened butter until creamy. This creates a smooth base.
2. Add Powdered Sugar: Gradually add the powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy. This creates a creamy frosting.

Decorate:

1. Frost Cupcakes: Frost the cooled cupcakes with the lemon cream frosting. This adds the final touch.
2. Garnish: Garnish with fresh raspberries and lemon zest. This adds a decorative touch.