The dessert my neighbor whipped up was a total winner, so I snagged the recipe.

1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 cup fresh raspberries
For the frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 cup fresh raspberries

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

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

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

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

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

Gently fold in the dry ingredients until just combined, then carefully fold in the raspberries.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

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

For the frosting, beat the butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, beating until smooth.

Gently fold in the raspberries, creating a marbled effect.

Frost the cooled cupcakes and enjoy!