Preheat the oven to 350 degrees F and line a cupcake pan with paper liners. Set aside.

In a mixing bowl combine the flour, baking powder, and salt and set aside.

In the bowl of a stand mixer fitted with a paddle attachment add the butter and sugar. Cream together for at least 3 minutes, scraping the sides of the bowl as needed.

Add the oil, vanilla, eggs and buttermilk and mix again until well combined.

Then add the dry flour mixture and mix until combined. Don’t overmix on this step.

Fill each cupcake liner half full, put a raspberry in the middle and put another spoonful of batter over the top. You want your liners to be about ¾ full.

Bake for 15-19 minutes until a toothpick inserted comes out with a few moist crumbs.

Remove from the oven and let cool on a wire cooling rack for 5 minutes before removing the cupcakes from the tin.

To make the frosting, add the fresh raspberries and lemon juice to a food processor and pulse until smooth. Pour the puree through a fine mesh strainer to remove the seeds. (If you don’t mind seeds in the frosting, you can skip this step) Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter so it is soft and smooth, about 2 minutes.

Add the powdered sugar and 1/3 cup of the raspberry puree. Mix on low until mostly combined and then beat on medium high speed for 5 minutes.

Add more puree if needed to get the right consistency and color you desire.

Once your cupcakes are completely cooled, frost using a piping bag fitted with your favorite tip or with a butterknife. (I used a 6b tip.)

Then top with a fresh raspberry for garnish.