Follow these steps to create your Lemon Raspberry Cupcakes:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a cupcake pan with liners to ensure easy removal and presentation.
2. Mix Dry Ingredients:
   In a medium-sized bowl, combine the flour, sugar, baking powder, baking soda, and salt. Set aside.
3. Prepare Wet Ingredients:
   In another bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the milk, lemon zest, and lemon juice until the mixture is smooth.
4. Combine Ingredients:
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix as this can result in dense cupcakes.
5. Fold in Raspberries:
   Gently fold the fresh raspberries into the batter, taking care not to crush them.
6. Fill the Cupcake Liners:
   Fill each cupcake liner about 2/3 full with the batter to allow room for rising.
7. Bake:
   Place the cupcake pan in the preheated oven and bake for 18-20 minutes. Insert a toothpick into the center of a cupcake to check for doneness; it should come out clean.
8. Cool:
   Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.