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

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy.

Add the eggs, lemon zest, lemon juice, and whole milk to the butter-sugar mixture. Beat until well combined.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Fill each cupcake liner about two-thirds full with the batter.

Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean.

Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a cooling rack to cool completely.

While the cupcakes are cooling, prepare the raspberry buttercream frosting. In a medium mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, mashed raspberries, and vanilla extract to the butter, mixing until well incorporated. If the frosting is too thick, add heavy cream, one tablespoon at a time, until you reach the desired consistency.

Once the cupcakes are cool, use a piping bag or spatula to frost each cupcake generously with the raspberry buttercream.

Serve and enjoy your delightful Lemon Cupcakes with Raspberry Buttercream Frosting!