Making Lemon Raspberry Cupcakes is a breeze when you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
5. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
6. Add Lemon Juice and Zest: Fold in the lemon juice and zest until evenly distributed throughout the batter.
7. Incorporate Raspberries: Gently fold in the fresh raspberries, being careful not to break them apart.
8. Fill Cupcake Liners: Divide the batter evenly among the lined cupcake cups, filling each about 2/3 full.
9. Bake: Place the cupcake pan in the preheated oven and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
10. Cool: Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.