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Preheat the oven to 175°C (350°F) and line a muffin tray with cupcake liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, beat the eggs, milk, melted butter, vanilla, and lemon zest.
Gradually add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the mashed raspberries.
Spoon the batter into the cupcake liners, filling them about 2/3 full.
Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
Let the cupcakes cool completely on a wire rack.
For the glaze, mix the powdered sugar, lemon juice, and zest until smooth.
Drizzle the glaze over the cooled cupcakes before serving.
Serving and Storage Tips:
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