For the raspberry cupcakes, cream together the room-warm butter, salt, sugar and lemon until very fluffy. Gradually stir in the eggs. Mix flour with baking powder and stir in as well.
Fill 12 ramekins 2/3 full, press in 2-3 raspberries and bake in a preheated oven at 175 degrees for about 20 minutes.
Meanwhile, prepare the frosting: Mix cream cheese with lukewarm butter, sugar and vanilla sugar and refrigerate for the time being.
Once the muffins have cooled, drape with the frosting and decorate.
Preparation Tip:
You can also make the raspberry cupcakes with chocolate muffins. This looks especially pretty.
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