Lemon Cupcakes with Raspberry Filling

1 box white cake mix
Mix in the usual way except instead of the water needed-add 1 1/3 c. fresh squeezed lemon juice to give a vibrant lemon flavor.

Preheat oven to 350 degrees. Pour into jumbo muffin pans should fit into 12. Bake for about 30 mins. Cool completely. In the mean time start the frosting.
Butter Frosting:
1/3 c. butter
4 1/2 c. powdered sugar
1/4 c. milk
1 1/2 t. vanilla-in this case I used lemon extract
food coloring optional

Beat butter until fluffy and gradually add 2 c. powdered sugar, beating well. Slowly start beating in 1/4 c. milk and alternate p. sugar and milk til reaches spreading consistency.
Cut a cone out of centers for filling add a dollop and pipe frosting on. Garnish with sprinkles.