Raspberry Cream Cupcakes

Ingredients
1 box french vanilla cake mix
1 1/4 cups raspberry lemonade
3 eggs
1/3 cup oil
1/2 cup white chocolate morsels
1 cup mashed raspberries, divided
3/4 cup heavy whipping cream
1/4 cup powdered sugar

Directions
Preheat oven to 350 degrees. Place 24 cupcake liners in muffin pans. In a large bowl or mixer, combine cake mix, raspberry lemonade, eggs, and oil and beat on medium speed for about 2 1/2 minutes, making sure to scrape the sides and bottom of bowl occasionally. Stir in white chocolate morsels. Place 1-2 tablespoons of batter in each cup. Using 1/2 cup of mashed raspberries, place a small spoonful on top of batter. Fill each cup about two-thirds full with remaining batter. Bake for 18-23 minutes, or until inserted toothpick comes out clean. Cool completely on wire rack.
Whipped Topping
Beat heavy whipping cream and powdered sugar until stiff peaks form. Fold in remaining 1/2 cup of mashed raspberries. Top cooled cupcakes. Store in the refrigerator.

Notes: These cupcakes were a quick creation for a friend's birthday (the card pictured above was made using a free birthday tag from The Crafting Chicks). I had some leftover raspberry lemonade that I had made with fresh raspberries, and initially wanted more of a raspberry lemonade flavor. Adding some lemon extract would probably achieve the right flavor, but I didn't have any on hand. The raspberry filling combined with the whipped raspberry topping really make this cupcake scrumptious! A little raspberry garnish would make these cupcakes look really cute, but I used up all my raspberries in this recipe.