Preheat your oven to 350°F (175°C) and line your cupcake tins with paper liners.

In a large mixing bowl, cream together the softened unsalted butter, vanilla extract, lemon extract, granulated sugar, and lemon zest until light and fluffy.

Add the eggs one at a time, mixing well after each addition until smooth.

Gradually mix in the sour cream and whole milk until just blended.

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt, then fold into the wet mixture until just combined.

Toss raspberries in a little flour before gently folding them into the batter.

Spoon the batter into lined cupcake tins, filling each about three-quarters full.

Bake for about 22 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Beat the cream cheese and softened unsalted butter until creamy. Gradually add sifted powdered sugar, lemon juice, and zest until fluffy.

Frost cooled cupcakes generously with lemon cream cheese frosting and optionally decorate with fresh raspberries and lemon slices.