Preheat your oven to 175°C (347°F) and line a cupcake tin with muffin liners.

In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed for about 3-4 minutes.

Gradually add in the room temperature eggs, one at a time, mixing well after each addition along with the pure vanilla extract.

In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet batter, alternating with the room temperature whole milk.

In a small bowl, mix the baking soda and vinegar together. Gently fold this bubbly mixture into your batter.

Scoop the batter into the prepared cupcake liners, filling each about three-quarters full. Bake for 20-22 minutes.

After baking, allow them to cool in the tin for about 5 minutes, then transfer them to a wire cooling rack.

While cooling, prepare the raspberry buttercream frosting by whipping the softened unsalted butter until light and fluffy.

Gradually add the sifted powdered sugar, lemon juice, raspberry reduction, vanilla extract, and a pinch of salt. Mix until silky smooth.

Once the cupcakes are completely cooled, use a piping bag to frost the cupcakes.