Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the lemon juice and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the fresh raspberries.
Fill each cupcake liner about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Making the Lemon Cream Cheese Frosting
In a large bowl, cream together the softened cream cheese and butter until smooth and fluffy.
Gradually add the powdered sugar, beating until smooth.
Stir in the lemon juice and lemon zest. Taste and adjust the amount of lemon to your liking.
Once the cupcakes are completely cool, frost them with the lemon cream cheese frosting.
