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1
To make the cupcakes, preheat the oven to 350u00b0F / 180u00b0C. Fill two 12-cup cupcake pans with paper liners.
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2
In a large bowl, whisk together the flour, baking powder, and salt; set aside.
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3
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, sugar, and vanilla until light and fluffy, 3 to 4 minutes. Beat in the eggs one at a time, mixing for 30 seconds between each addition; beat in the oil. Gradually beat in the flour mixture in 3 additions, alternating with the milk, and ending with the flour mixture. Do not overmix.
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4
Divide the batter among the cupcake liners (they should be about two-thirds full). Bake until a toothpick inserted in the center of a cupcake emerges clean, 20 to 23 minutes. Transfer the cupcakes to a wire rack to cool completely before frosting.
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5
To make the buttercream, place the black raspberries and lemon zest in the bowl of a food processor and puree until smooth. Strain the pulp through a fine-mesh strainer into a medium bowl, pressing down on the solids with a spatula to extract as much puree as possible. Discard the seeds and set the puree aside.
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6
In the clean bowl of an electric mixer fitted with the paddle attachment, cream the butter with 1 1/2 / 300 g cups of the sugar and 2 tablespoons of the cream on low speed until combined. Beat in the remaining sugar and the raspberry puree until incorporated. Increase the mixer speed to medium-high and beat until the mixture is very light and fluffy, 3 to 4 minutes, Beat in additional cream, as needed, to achieve the desired consistency.
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7
Frost each cupcake generously with the buttercream and garnish each with a raspberry before serving.
