Heat oven to 350 degrees.
Line cupcake pan and spray liners with non-stick spray
Add flour, baking powder, salt and lemon zest in a bowl and stir.
Add butter and sugar to mixing bowl and blend.
Add eggs one at a time, blend.
Add vanilla extract, blend.
Add 1/3 of flour mixture blend.
Add 1/2 milk, continue alternating between flour and milk and blend.
Fill each muffin tin with 1/4 cup measurer. Filling each tin about 2/3 way full. Place a raspberry in each tin, pressing down.
Bake for 20-22 minutes
Remove and set on wire rack to cool completely before icing. (at least 1 hour)