1. 1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper cupcake liners. If your cake mix yields more (e.g., 24 cupcakes), prepare two tins or bake in batches.

1. 1. Combine Wet Ingredients: In a large mixing bowl, whisk together the eggs, oil (or melted butter), milk (or buttermilk), lemon zest, fresh lemon juice (if using), and vanilla extract until well combined.

1. 1. Add Cake Mix: Add the lemon cake mix to the wet ingredients. Using an electric mixer on low speed, or a whisk, mix until just combined. Scrape down the sides and bottom of the bowl to ensure everything is incorporated, but be careful not to overmix. A few small lumps are okay. Overmixing develops gluten and can make cupcakes tough.

1. 1. Prepare Raspberries (if frozen): If using frozen raspberries, place them in a small bowl. Take about 1 tablespoon of the dry cake mix (before you add it to the wet ingredients, or use 1 tbsp of all-purpose flour) and toss the frozen raspberries gently to coat them. This helps prevent them from sinking to the bottom of the cupcakes and reduces excessive color bleeding. If using fresh raspberries, you can skip this step or lightly toss them in flour if they are very juicy.

1. 1. Fold in Raspberries: Gently fold the raspberries into the batter using a spatula. Try not to break them up too much. A few gentle folds are all that’s needed to distribute them.

1. 1. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. An ice cream scoop (about 1/4 cup size) works perfectly for uniform cupcakes.

1. 1. Bake: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached (avoid hitting a raspberry). Baking times may vary slightly depending on your oven and the specific cake mix used.

1. 1. Cool Cupcakes: Once baked, let the cupcakes cool in the muffin tin for 5-10 minutes before carefully transferring them to a wire rack to cool completely. Ensure they are completely cool before frosting, otherwise, the frosting will melt.

Part 2: Whipping Up the Lemon Cream Cheese Frosting

1. 1. Beat Cream Cheese and Butter: In a large mixing bowl, using an electric mixer (handheld or stand mixer with paddle attachment), beat the softened cream cheese and softened butter together on medium speed until light, creamy, and completely smooth. This might take 2-3 minutes. Scrape down the sides of the bowl frequently.

1. 1. Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing until just combined after each addition. Once all the sugar is incorporated, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is very light and fluffy.

1. 1. Add Flavorings: Add the fresh lemon juice, lemon zest, and vanilla extract (and pinch of salt, if using). Beat on low speed until combined, then increase to medium speed for about 30 seconds to ensure everything is well incorporated and fluffy.

1. 1. Adjust Consistency & Taste: Check the frosting’s consistency. If it’s too thick, add a tiny bit more lemon juice (or milk, a teaspoon at a time). If it’s too thin, add a little more sifted powdered sugar. Taste and add more lemon juice or zest if you desire a stronger lemon flavor.

1. 1. Chill (Optional but Recommended): For best results, especially if your kitchen is warm, cover the frosting and chill it in the refrigerator for at least 20-30 minutes before piping. This helps it firm up slightly for easier piping and better shape-holding.

Part 3: Assembling Your Masterpieces

1. 1. Frost the Cupcakes: Once the cupcakes are completely cool and the frosting is ready, you can frost them.

      • • Piping: For a bakery-style look, transfer the frosting to a piping bag fitted with your favorite tip (e.g., a star tip like Wilton 1M, or a large round tip). Pipe a swirl of frosting onto each cupcake.
      • • Spreading: Alternatively, you can simply spread the frosting onto the cupcakes using an offset spatula or a butter knife for a more rustic look.

1. 1. Garnish: Top each frosted cupcake with a fresh raspberry, a small curl of lemon zest, or a tiny mint sprig, if desired.

1. 1. Serve or Store: Serve the cupcakes immediately, or store them in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. Let them sit at room temperature for about 20-30 minutes before serving for the best flavor and texture if they’ve been refrigerated.