Place 16 paper muffin cup liners in muffin cups. Set aside.
Weigh or lightly spoon cake flour into a dry measuring cup; level with a knife. Sift together flour and 3/4 cup powdered sugar into a medium bowl; repeat procedure twice.
Beat egg whites, cream of tartar, and salt with a mixer at high speed until frothy. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Fold in vanilla and rind. Divide batter evenly among prepared muffin cups.
Bake at 350° for 18 minutes or until lightly browned. Remove from pan; cool completely on a wire rack.
To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar, beating at low speed just until blended. Add milk and lemon juice; beat until spreading consistency. Spread 2 tablespoons lemon frosting over each cupcake. Garnish with fresh raspberries, if desired.