CUPCAKES: Preheat the oven to 350 degrees. Line two (12 cup) cupcake tins with paper liners; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, sugar, vanilla extract, lemon extract, and lemon zest on medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. With the mixer on low speed, add the sour cream and milk, beat until combined.

In a medium bowl, whisk together 3 1/4 cups of the cake flour, baking powder, baking soda, and salt. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients, mixing just until combined. Be sure not to over mix or your cupcakes will be dense; set aside.

In a small bowl combine the remaining 3 tablespoons of flour with the raspberries; toss to coat. Using a rubber spatula, gently fold the raspberries and any excess flour into the batter, stirring just until combined.

Spoon or scoop the batter (using an ice cream scoop) into the prepared cupcake tins (filling each mold 3/4 of the way full). Bake one pan at a time, for about 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, or with just a few moist crumbs attached.

Cool in the pan for 10 minutes then transfer cupcakes to a cooling rack. Cool completely before frosting.

LEMON CREAM CHEESE FROSTING: In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the softened cream cheese, butter, and lemon extract on medium-high speed until completely smooth; about 2 minutes.

Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in the lemon juice and zest. Once incorporated, increase speed to medium-high and beat for 1-2 minutes.

Once the cupcakes have completely cooled spread or pipe the frosting on top of the cupcakes. Decorate with fresh raspberries and a lemon slice, if desired.