Preheat the oven to 350 degrees.
Line your cupcake pans with your choice of cupcake wrappers. You can use reusable cupcake wrappers or disposable cupcake wrappers.
Add self-rising flour, cake flour, lemon zest, and sugar in to the bowl of your mixer.
Place the bowl of the mixer on to your mixer stand. On slow speed, mix those dry ingredients together for a minute or two until they are well combined.
Cut the butter into tablespoon sized pieces.
Add the butter into the flour mixture in the mixer one piece at a time. Continue mixing until it has reached the texture of sand.
In a small bowl pour the milk. Then add the lemon juice the milk and mix well.
Pour half of the milk mixture into the flour mixture and mix on medium slow speed just until the milk is incorporated.
Use a rubber spatula and scrape down the sides of your bowl making sure all the batter is off the sides of the bowl.
Add the remaining milk and the vanilla to the batter and mix until combined on medium speed.
Once that is all mixed well add the eggs in one at a time. Make sure each egg is fully incorporated before adding the next egg.
Scoop the batter into the prepared cupcake pans. Fill the cupcake liners 3/4 of the way full. I find it easiest to use a cookie scoop to fill cupcake liners.
Press one raspberry into the center of each cupcake.
Bake cupcakes for 10 minutes.
After the first 10 minutes rotate the cupcake pans. Rotate the pan that was on the top rack is to the bottom rack of the oven. And the put the pan on the bottom oven rack to the top oven rack.
Continue to bake for another 10-13 minutes. You will know they are done baking when a toothpick comes out clean from the center of the cupcake.
Transfer the cupcakes to a cooling rack until they have reached room temperature before frosting.