Preheat your oven to 350 degrees, and line a 12 cup muffin tin with paper liners of your choice.
In a large bowl, beat together the softened butter and sugar until fluffy. Beat in the eggs, lemon extract, lemon zest, and sour cream until combined.
Add in the cake flour, all purpose flour, baking powder, and salt. Beat together until a thick batter just starts to come together, and then add the lemon juice. Beat until smooth.
Scoop your batter evenly into your 12 muffin tins, or into 11 cups if you want a fuller cupcake.
Bake for 18-20 minutes, or until a toothpick tester comes out clean. Cool completely before frosting!
In a large bowl, beat together the butter and powdered sugar until smooth.
Add in the salt, raspberry preserves, cream, lemon zest, and fresh raspberries, and beat until smooth. Add more powdered sugar or cream to achieve your desired consistency.
Frost cupcakes as desired. Enjoy!