Cupcakes:
Preheat the oven to 350 F (180 C). Prepare a 12-cup muffin tin by lining it with paper liners. Set aside.

Beat the butter until it’s fluffy.
Add the eggs and mix slowly with the cake mix and vanilla extract.
Beat at low speed for 30 seconds.
Add the milk and beat for 1 minute at medium speed.
Divide the batter among the prepared liners.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Let cool on a wire rack.

Raspberry Frosting: Use a food processor to puree the raspberries.
Strain the mixture to remove the seeds. Set aside.
Using an electric mixer, beat the cream cheese with the sugar until smooth, then add the raspberry puree.
Frost the cupcakes with this mixture and top each cupcake with a raspberry.