Creating these delightful Raspberry Cupcakes is simple if you follow these clear steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
4. Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
6. Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to overmix.
7. Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
8. Bake: Place in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. Cool: Remove from the oven and let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
10. Prepare Frosting: In a separate bowl, beat the softened cream cheese with powdered sugar, milk, and lemon zest until creamy and smooth.
11. Frost Cupcakes: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting and top with additional fresh raspberries.

By following these steps, you’ll have a batch of incredible Raspberry Cupcakes that are not only tasty but also visually appealing!