Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.

Fold in Raspberries: Gently fold in the fresh raspberries until they are evenly distributed throughout the batter.

Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Make Frosting: In a medium bowl, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar, mixing until smooth. Add lemon juice, zest, and a pinch of salt, mixing until well combined.

Frost the Cupcakes: Once the cupcakes are completely cool, generously frost each one with lemon cream cheese frosting using a piping bag or a spatula.

Garnish: Top each cupcake with a fresh raspberry and a sprinkle of lemon zest or a thin lemon slice for an extra touch.