Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, then mix in milk and vanilla extract.
Gradually sift in flour, baking powder, and lemon zest. Mix until smooth.
Gently fold in the raspberries.
Divide the batter evenly among the cupcake liners.
Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before glazing.
Whisk together powdered sugar and lemon juice in a small bowl until smooth.
Drizzle the glaze over the cooled cupcakes and let it set for 10 minutes.
Enjoy your delightful cupcakes with friends or family!