Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners.

Beat together the butter with the sugar with a hand held or stand up mixer until light and fluffy.

Add in the eggs, sour cream, vanilla extract and lemon zest mix until combined.

In a separate bowl, whisk together the flour, baking powder and salt.  Set aside. Then in a different bowl, whisk together the milk and lemon juice.

Add half of the dry ingredients into the butter mixture and mix until combined.  Then stir in half of the milk mixture.

Add in the remaining dry ingredients.  Mix until combined and then add in the remaining milk mixture.  Mix until combined.

Pour the batter into the cupcake liners filling them up approximately 3/4 of the way full.

Bake for 15-18 minutes until a toothpick inserted into the center of the cupcakes comes out clean.

Let the cupcakes cool completely on a wire rack before topping with the frosting.

Place the raspberries and the lemon juice in a food processor and blend until smooth. Strain the puree through a fine mesh sieve. Set the mixture aside.

In a large mixing bowl, cream together the softened butter and powdered sugar with a hand held mixer or stand up mixer until combined and fluffy.

Then add in approximately ¼ cup of the raspberry mixture and mix until well combined.

Pipe the frosting onto the cupcakes with a star tip and decorate with fresh raspberries and lemon slices. Serve and enjoy!