Place raspberries in a single layer on a dinner size plate. Freeze for one hour before starting recipe.

Preheat oven to 350° Line cupcake pans with 36 cupcake liners. Combine milk and vanilla in a measuring cup and set aside. Break eggs into a small bowl and set aside.

Place the cake flour, all-purpose flour, sugar, baking powder and salt in the bowl of stand mixer and stir together for 30 seconds using paddle attachment.

With mixer on low, drop in butter, a few cubes at a time continuing until all butter is in and mixture resembles coarse sand.

Add eggs one at a time on low speed. Add lemon zest. With mixer still on low, slowly pour in milk and vanilla. Turn mixer to medium and beat for 2 minutes until batter is smooth, scraping sides of bowl occasionally.

Remove raspberries from freezer. Squeeze each one with your fingers, breaking them into tiny pieces. They should break apart easily when frozen. If they are too hard to break, let them sit and room temp for a few minutes and then proceed. Add raspberry pieces to batter and mix gently by hand to incorporate.

Scoop batter into cupcake liners filling cups with a scant ¼ cup each. Cups will be just slightly over half full - don't be tempted to over-fill. Bake for 18-22 minutes or until centers are set and toothpick comes out clean. Allow to cool completely before frosting.