Preheat the oven to 170C fan-forced and line 2 12-hole cupcake trays with liners (will make between 18 and 23).

In the bowl of an electric mixer, beat the eggs, sugar and vanilla until pale and voluminous.

Add the melted butter and the milk and beat them through.

Sift the flour, baking powder and salt over the top and mix them into the batter.

Mix in the lemon juice and zest and then finally the raspberries.

Divide the batter between the cupcake cases (about 1 ½ tablespoon in each case).

Bake the cupcakes for 15 minutes or until a cake tester inserted in the middle of one comes out clean.

Transfer them to a wire rack to cool.

Beat the icing sugar and cream cheese or yoghurt together in the bowl of an electric mixer until smooth and thick.

Slowly add the raspberries and blend them in.

At this stage you might need to add a little extra icing sugar to thicken the icing or a bit of milk or yoghurt to thin it.

Spread the cooled cupcakes with icing and top each one with a raspberry.