Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: In a large bowl, beat the butter and sugar together until light and fluffy.

Step 4: Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.

Step 5: Mix in the sour cream, lemon zest, and lemon juice until well combined.

Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 7: Gently fold in the fresh raspberries, being careful not to overmix.

Step 8: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Step 9: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Step 10: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.