Preheat the oven to 350 degrees.

Line 12 muffin cups with cupcake liners and set aside.

In a large bowl cream together the butter and sugar. Add in the eggs and mix well.

Stir in the vanilla extract and lemon extract and mix well.

Add the sour cream, milk, lemon juice, and lemon zest and mix well until combined. 

In a medium bowl combine the flour, baking powder, and salt. Add to the bowl with the butter and sugar mixture and mix until just combined.

Gently fold in the raspberries.

Divide the batter between 12 muffin cups, filling each one 3/4 of the way full.

Bake for 22-25 minutes. Remove from oven and cool completely.

In a large bowl beat the butter with a mixer on medium high speed. Add in the powdered sugar and beat until incorporated.

Add in the lemon extract, lemon juice, vanilla extract, and milk and beat on high speed for 2 minutes or until fluffy.

Pipe the frosting on top of the cupcakes. Top with sprinkles, coarse sugar, or lemon zest.