Lemon-Raspberry Cupcakes

This was my first attempt at making anything out of   Bon Apetite magazine.  They were really sweet, which I love, but some people thought they were too sweet.  The center of them has a dollop of raspberry jam.  So good!

Ingredients:

• 3/4 cup (12 tablespoons) unsalted butter, room temperature
• 3 cups powdered sugar, divided
• 4 1/2 teaspoons finely grated lemon peel, divided
• 2 large eggs
• 1 1/4 cups self-rising flour
• 1/4 cup buttermilk
• 4 tablespoons fresh lemon juice, divided
• 12 teaspoons plus 1 tablespoon seedless raspberry jam
• Fresh raspberries (for garnish)