Step 1

Preheat the oven to 350°F. Line 2 standard muffin tins with paper cups. Set aside.

Step 2

In a large mixing bowl, add the contents of the super moist white cake mix, instant lemon pudding mix, eggs, vegetable oil, whole milk, lemon zest, and lemon juice.

Step 3

Whisk the ingredients for 2 minutes or until smooth, and no lumps remain. Do not overmix your batter.

Step 4

In a small bowl, add the fresh raspberries and all-purpose flour. Toss to thoroughly coat the raspberries with flour. This will help keep the raspberries from sinking to the bottom of the batter when baked.

Step 5

Gently stir the raspberries into the cupcake batter until well distributed. Don’t overmix!

Step 6

Evenly distribute the cupcake batter into the 24 paper-lined muffin tins. They should be ⅔ to ¾ full.

Step 7

Bake for 20 to 22 minutes or until lightly golden at the edges and a toothpick inserted into the center comes out clean.

Step 8

Allow the cupcakes to cool in the pan, on the counter, for 10 minutes, then transfer them to a cooling rack to cool completely.

Step 9

While your cupcakes are baking, you can make your cream cheese frosting by adding cream cheese and unsalted butter to a large mixing bowl. Beat on medium-high speed for 2 to 3 minutes, or until smooth and fluffy.

Step 10

Add the sifted powdered sugar, one cup at a time, to the cream cheese and beat to combine.

Step 11

Add the lemon zest, lemon juice, vanilla extract, and heavy cream to the cream cheese mixture. Beat for an additional 1 to 2 minutes until light and fluffy. Note: If your frosting is too thin, you can add additional powdered sugar. You will want to start with ½ cup and adjust from there to get a consistency that will be easily piped onto the cupcake, but that will also hold its shape.

Step 12

You will transfer your cream cheese frosting to an extra-large piping bag, or zip-top bag with the corner snipped off that has been fitted with a large piping tip. Refrigerate for 1 to 2 hours while your cupcakes are baking and cooling. This will allow the frosting to firm up, making it easier to pipe onto the cupcakes.

Step 13

Transfer your cooled cupcakes to a serving platter and pipe the cream cheese frosting onto each cupcake. Garnish with a single fresh raspberry and a small slice of fresh lemon if desired.