Lime Glazed Raspberry Cupcakes/Muffins

This recipe said it was a cupcake recipe, but I thought it was more muffin inspired. I definitely can eat these for breakfast!

Adapted from Elle's New England Kitchen

Supposed to make 24 cupcakes, but I got 18...

1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs

1/2 tsp vanilla extract

2 1/4 cups flour

2 tsp baking powder

2 tsp. baking soda

1/2 tsp salt

1 cup raspberries

1 cup milk

lime zest

glaze:

1 cup powdered sugar

lime juice, enough to get a glaze consistency

grated lime zest

Heat oven to 375. Grease muffin pans or line with papers.In large bowl, beat butter and sugar with mixer. Add eggs and vanilla and beat until smooth.In medium bowl, sift 2 cups of the flour with the baking powder, soda, and salt.Toss the berries with the remaining 1/4 cup of flour. On medium speed, add flour mixture to butter/sugar, alternating with the milk. Fold in the berries and zest. Spoon into muffin cups and bake for 20-22 minutes. While those are baking, make the glaze. Whisk the sugar, zest, and juice until smooth. After cupcakes are cooked, run a knife around each one immediately and after a couple minutes, remove to a rack to cool. Take them out of the pan and glaze them.