Preheat oven to 375°F. Line a mini muffin tray with paper liners. Mash 2 Tbsp sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour,baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining ½ cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.
Spoon down the batter among muffin cups up to ¾ level. Top each muffin with one raspberry. Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 20 minutes.
Recipe by Seven Spice at http://www.7spice.net/dessert/lemony-raspberry-toped-mini-muffins/