Step 1

Preheat oven to 325°F and line cupcake liners in 2 muffin tins.

Step 2

In a large bowl, combine the lemon cake mix and dry pudding mix. Next mix in the 3 eggs, 3/4 cup canola oil and 3/4 cup hot water. Then stir in 3/4 cup sour cream and lemon zest.

Step 3

Pour batter into the cupcake liners, about 3/4 the way full. Bake for 20-25 minutes, or until the cupcakes spring back when touched. Do not over cook. You can also test with a tooth pick to make sure the centers are cooked all the way through.

Step 4

Remove from oven and allow cupcakes to cool on a cooling rack.

Step 5

Puree 1 cup fresh raspberries in a blender. Then pour into a sieve or fine mesh strainer. You should have about 1/2 cup puree.

Step 6

In a large bowl, beat 1 cup softened unsalted butter and 1/2 teaspoon vanilla with an electric mixer, until nice and fluffy. Then slowly add in 4 1/2 cups powdered sugar, reserving 1/2 cup. Add in the raspberry puree and mix until combined. Then slowly add the last 1/2 cup powdered sugar until you reach your desired consistency.

Step 7

Once cupcakes have cooled, frost the tops with the raspberry frosting. Add a fresh raspberry on top for garnish!