Preheat oven to 400*F. and line a cupcake pan with paper liners.
Combine flour, sugar, baking powder and salt in a large bowl and set aside.
In another large bowl combine eggs, buttermilk, oil, lemon juice, vanilla and lemon zest and whisk until well combined.
Pour wet ingredients into the bowl of dry ingredients and stir just until combined (do not over-mix).
Gently fold in fresh raspberries.
Fill cupcake liners 3/4 full with batter, place muffins in the oven and then REDUCE OVEN TEMPERATURE TO 375*F.
Bake at 375*F. for 18-20 minutes.
When the muffins have been baked, prepare glaze by simply whisking together the powdered sugar and lemon juice.
When the muffins are cool enough to hold, dip muffins in lemon glaze, then allow the glaze to set while the muffins finish cooling.