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.

For the 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.