Preheat your oven to 350°F (175°C). Line your cupcake tin with cute liners.

In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes until raspberries are soft. Mash and set aside to cool.

In a large mixing bowl, beat the softened butter and sugar until light and fluffy.

Add eggs one at a time, incorporating fully, followed by vanilla extract.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly mix into the butter blend, alternating with buttermilk until just combined.

Gently fold in half of the raspberry mixture into the batter.

If desired, add spoonfuls of the remaining raspberry swirl on top of the batter in cupcake liners and swirl with a toothpick.

Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes, or until a toothpick comes out clean.

Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

In a medium bowl, beat the softened butter until creamy. Gradually mix in powdered sugar, then add vanilla and heavy cream to reach desired consistency.

Once the cupcakes are cool, frost them and top with any leftover raspberry swirl.