Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.

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

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract, lemon zest, and lemon juice.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.

Fill the cupcake liners about two-thirds full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.

Prepare the Raspberry Filling

In a small saucepan, combine the raspberries and sugar over medium heat. Cook until the raspberries break down, stirring occasionally.

Stir in the cornstarch mixture and continue to cook until the filling thickens. Remove from heat and let it cool completely.

Make the Frosting

Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating well after each addition.

Stir in the lemon zest and lemon juice until fully incorporated.

Assemble the Cupcakes

Use a small spoon or a piping tool to hollow out the center of each cupcake. Fill the center with the cooled raspberry filling.

Pipe or spread the lemon cream cheese frosting on top of the cupcakes, covering the filling.

Garnish and Serve