Preheat the oven to 350 degrees F (180 degrees C). Line 18 muffin or cupcake baking pans with cupcake liners.
In a large bowl of a standing mixer or a large bowl and a hand mixer, place the All-Purpose Flour (1 3/4 cup), Granulated Sugar (3/4 cup), Baking Powder (1 1/2 teaspoon), and Salt (1/4 teaspoon). Mix to combine.
Turn the mixer on low speed and add the Butter (3/4 cup) one piece at a time, until the mixture looks like wet sand. Also add Egg (3) one at a time, mixing until the mixture comes together.
Add the Buttermilk (3/4 cup), Lemon (1 teaspoon), and Vanilla Extract (1 1/2 teaspoon) in a medium bowl. Then combine to the cupcake batter and mix until smooth.
Divide the batter between 18 cupcake liners. Add about 1/2 tablespoon of Raspberry Jam (3/4 cup) to the center of each cupcake and then swirl the jam in the batter with a toothpick or a butterknife to distribute it.
Bake the cupcakes in the preheated oven for 18-20 minutes. Cool completely on cooling racks.
Meanwhile, make the frosting. Using a standing mixer or a hand mixer, mix the Cream Cheese (4 ounce) and Butter (8 tablespoon) until smooth.
Then add the Powdered Confectioners Sugar (1 cup) and Vanilla Extract (1 teaspoon). Start with a slow speed then increase speed until the frosting is smooth and fluffy.
When the cupcakes are completely cool, use a small offset spatula or a butter knife to frost the top of the cupcakes.
To decorate, cut the candy in half with scissors.
Place Candy (to taste) halves in the center of the cupcake and then place another candy around the cupcake in a circular pattern.