Preheat the oven to 350°F (177°C). Line two muffin pans with 15 cupcake liners and set aside.

In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together until light and fluffy. Mix in each egg one at a time, then the vanilla extract. Add the lemon juice and lemon zest, mix until well combined, then mix in the milk and sour cream until fully combined.

Add the dry ingredients to the wet ingredients and mix until just combined. Use a rubber spatula or spoon to turn the batter and make sure everything is well combined.

Evenly distribute the batter between all 15 cupcake liners. Bake in batches at 350°F for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Mix in the powdered sugar, heavy cream, and vanilla extract until well combined.

Add in the raspberry preserves and salt and continue mixing until fully combined.

Frost the cooled cupcakes as desired.