• Preheat the oven to 350 degrees. Prepare the muffin tins by placing cupcake liners in them, set aside.
• Combine the softened butter and sugar in a mixing bowl. Cream together until smooth.
• Mix in the egg, lemon juice, and vanilla.
• Add in the flour, baking powder, and salt. Mix thoroughly - stopping the machine to scrape the sides often and mixing again.
• Add in the lemon zest and mix until thoroughly combined - again, scraping the sides as needed.
• Gently fold in the fresh raspberries.
• Using a small ice cream scoop or ¼ cup measuring cup, divide the batter equally among the lined cupcake tins and fill until about ⅔ full.
• Bake for 14-16 minutes or until the edges are slightly browned and the center is set.
• Allow to cool completely before decorating.

Frosting

• Combine the softened butter, vanilla, salt, lemon juice, and about half of the confectioner’s sugar in the mixing bowl. Mix on low until combined.
• Add in the remaining sugar and continue to mix on low until combined.
• Add a splash more lemon juice if needed if the frosting still looks dry and crumbly.
• Increase the speed to medium and whip for an additional minute, until the frosting is smooth and fluffy looking.
• Transfer the frosting to a piping bag fitted with a large star tip.
• Once the cupcakes are cool, pipe the frosting on each cupcake.
• Decorate with a couple of raspberries and some additional lemon zest.