4 1/2cupspowdered sugar(reserve 1/2 cup for the end)
To make cupcakes:
Preheat oven to 325°F and line cupcake liners in 2 muffin tins.
In a large bowl, combine the cake mix and dry pudding mix. Next mix in the eggs, canola oil and hot water. Then stir in the sour cream and lemon zest.
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.
Remove from oven and allow cupcakes to cool on a cooling rack.
To make frosting:
In a large bowl, beat the butter and vanilla with an electric mixer, until nice and fluffy. Then slowly add in the powdered sugar, saving the last 1/2 cup for the end. Add in the fresh raspberries and mix until combined. Then slowly add the last 1/2 cup powdered sugar until you reach your desired consistency.
Once cupcakes have cooled, frost the tops with the raspberry frosting. Add a fresh raspberry on top for garnish!
Click hereto learn how to frost the perfect cupcake.Other frosting options: