1. Preheat oven to 350 degrees. Prepare a cupcake tin with liners. This recipe yields about 28 cupcakes.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. With a mixer, beat the butter, sugar and lemon zest on medium high speed until light and fluffy. About 2 minutes. Scrape down the sides of the bowl, then add the eggs one at a time, mixing after each egg.

4. In a measuring cup, combine the buttermilk and vanilla. With the mixer on low speed, add the dry ingredients then alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined after each addition. Gently fold the chopped berries into the batter.

5. Fill each cupcake liner 2/3 full and bake for 16-18 minutes or until a toothpick comes out clean. Cool the cupcakes in the tin for about 5 minutes, then transfer to a cooling rack. Cool completely before frosting.

FROSTING

1. In a mixer, beat the butter on medium high until light and fluffy. Add the powdered sugar, one cup at a time and mixing completely after each addition.

2. Add the salt, vanilla and raspberries. Mix again on medium speed until all combined. Frost the cooled cupcakes and garnish with a fresh raspberry.