-
1
Preheat oven to 350 degrees F Line a cupcake pan with baking cups.
-
2
In a large mixing bowl, mix together the sugar and lemon zest with your fingers until fragrant (about 1-2 minutes). Add the butter and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream, vegetable oil, and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Mix in the milk and lemon juice, stirring until batter is uniform and smooth. Gently stir in the raspberries.
-
3
Fill baking cups about 2/3 full and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow to cool to room temperature before frosting
-
4
Frosting:
-
5
In a large mixing bowl, beat together the cream cheese and butter until smooth. Beat in the salt and vanilla. Gradually beat in the powdered sugar. If frosting is too soft, add more powdered sugar until it reaches a spreadable consistency. Likewise, if the frosting is too stiff, add milk until it reaches a spreadable consistency.
-
6
Before serving, pipe or spread frosting on top of cooled cupcakes and decorate with a few fresh raspberries, if desired. If cupcakes will sit out more than a day, keep refrigerated in an airtight container to help preserve them. Serve at room temperature.
