Use a food processor to puree the raspberries, then push the puree through a sieve to remove seeds with a spatula.
Add milk to raspberry puree and mix to combine. Set aside.
Cream the butter together with the vanilla and sugar.
Add eggs one at a time and mix until creamy and light.
Sift together the flour, baking powder, baking soda and salt.
Add the raspberry puree/milk and dry ingredients to the butter mixture alternating between the two.
Squeeze the juice of the lemon and add to the batter. Mix until batter is smooth. Do not over mix.
Line cupcake/muffin tin with dainty and or cute cupcake liners and then fill each about 2/3 full.
Bake at 325 for 25 minutes, or until an inserted toothpick comes out clean.
Frosting
Heat the cream and vanilla in a pan and stir periodically until it is hot. Do not let it burn.
Put the chocolate chips into a bowl and then pour the hot cream over them and let sit for about 2 minutes. Then whisk vigorously until the chocolate and cream come together with a very smooth and shiny appearance.
Let the chocolate cool until it is piping consistency. (I usually put the chocolate bowl in a bigger bowl of ice water to cool it more quickly, stirring constantly to prevent lumps)
pipe the chocolate onto cupcakes with a large star tip.