Preheat Oven & Prepare Cupcake Tin:

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin tin with cupcake liners.

Make the Lemon Cupcakes:

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a separate large bowl, beat the butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Stir in vanilla extract, lemon zest, and lemon juice.
• Gradually add the flour mixture in three parts, alternating with the buttermilk, mixing until just combined.
• Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
• Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

Make the Raspberry Filling:

• In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
• Cook for 5–7 minutes, mashing the raspberries as they soften, until a sauce forms.
• If you prefer a thicker filling, mix cornstarch with water and add it to the saucepan, stirring until the mixture thickens.
• Remove from heat and let the raspberry sauce cool completely.

Prepare the Lemon Frosting:

• In a large bowl, beat the softened butter until creamy.
• Gradually add powdered sugar, 1 cup at a time, mixing well between each addition.
• Stir in lemon juice and zest, then add heavy cream as needed to reach the desired frosting consistency.

Assemble the Cupcakes:

• Once the cupcakes have cooled, use a small knife or cupcake corer to create a well in the center of each cupcake.
• Spoon or pipe the cooled raspberry filling into the center of each cupcake.
• Frost the cupcakes with the lemon frosting, smoothing it with a spatula or piping it into decorative swirls.

Serve & Enjoy:

• Garnish with additional fresh raspberries or lemon zest if desired. Serve and enjoy!