Preheat your oven to 350°F (175°C). Line two muffin tins with cupcake liners.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl (or stand mixer), beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.

Add the eggs one at a time, beating well after each addition. Stir in vanilla, lemon zest, and lemon juice.

With the mixer on low, add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients.

Mix just until combined; do not overmix.

In a small saucepan, combine raspberries, sugar, and lemon juice. Heat over medium until raspberries break down, about 5–6 minutes.

If you want a thicker swirl, stir in the cornstarch slurry and cook another minute.

Let cool slightly.

Spoon batter into cupcake liners, filling about two-thirds full.

Drop about 1/2 tsp of raspberry purée onto the batter in each cup and gently swirl with a toothpick.

Bake for 18–22 minutes until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Beat cream cheese and butter together until smooth.

Gradually add powdered sugar, then lemon zest, lemon juice, and a pinch of salt.

Pipe or spread onto cooled cupcakes.

For extra charm, top a few cupcakes with a dollop of raspberry purée or a fresh raspberry.

Store leftover cupcakes in the refrigerator.