In a large bowl combine the cake mix and dry pudding mix. Next mix in the eggs, canola oil and water. Finally stir in the sour cream and lemon zest.
Pour cake mix into the cupcake liners (about 3/4 the way full). Bake for 20-25 minutes or until they 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.
In a large bowl beat the butter and vanilla with a mixer, until nice and fluffy. Then slowly add in the powdered sugar, saving the last 1/2 cup. Add in raspberries and mix until combined. Slowly add the last 1/2 cup powdered sugar until you reach your desired consistency.