Preheat your oven to 350°F (175°C). While it’s heating, lightly spray your muffin pan with oil and add cupcake liners. We're setting things up just like your favorite bakery would!

Combine the melted butter and vegetable oil in a large bowl, whisking for 1-2 minutes until smooth, then add the sugar and whisk until the mixture becomes light and airy. 

Crack the eggs into the bowl and whisk until the batter is completely unified. Add in the sour cream, milk, almond extract, lemon zest, and lemon juice, and whisk everything together until it’s perfectly smooth and creamy. 

Blend the flour, baking powder, baking soda, and a pinch of kosher salt in another bowl, creating the perfect base for light, airy cupcakes.

Carefully blend the dry ingredients into the wet mixture, stopping as soon as they’re just combined to avoid overmixing. We’re going for smooth, not overmixed!

Carefully divide the batter into the cupcake liners, filling each one about three-quarters full. These cupcakes will rise beautifully! Let them bake for 20 minutes, checking that a toothpick inserted in the middle comes out without any batter.

While the cupcakes are baking, it’s time to make that dreamy raspberry buttercream. 

Beat the butter on medium speed with a stand or hand mixer for about 3 minutes, until it's light and smooth. Gently add the fresh raspberries and beat for one more minute, until they're evenly distributed throughout.

Scrape down the sides of the bowl, and then start adding the powdered sugar, one cup at a time. Keep mixing on medium speed, then crank it up to high for a 10-second burst after each cup of sugar. 

After all the sugar has been added, slowly pour in the heavy cream, one tablespoon at a time, until the frosting achieves the desired texture.

Once the cupcakes are fully cooled (patience here is key!), it’s time to frost. Grab your piping bag or a spatula and generously frost each cupcake with that fluffy raspberry buttercream. Enjoy!