Preheat oven to 350°F. Line cupcake pan with 24 cupcake liners. Set aside.
In a large bowl beat butter on high for 30 seconds. Add sugar 1/4 cup at a time, beating on medium speed for 2 minutes until fluffy. Add in eggs one at a time, add in vanilla, lemon juice and zest. Alternate flour and milk and add to butter mixture beating on low after each addition until it's mixed well.
Fill cupcake liners 1/2 way with cake batter. Add 1 tablespoon of Raspberry Pie Filling, add 2 tablespoons of cake batter and top with streusel. Bake for approx. 18 minutes until done. To test if cupcakes are done, touch the top of them, if they spring back and feel sponge-y they are done.
Mix together flour, sugars, cinnamon, and salt. Cut in small amounts of butter and mix with a fork until mixture resembles coarse crumbs. Add pecans (optional). Cover and refrigerate 20 minutes.