Preheat your oven to 325 F and prepare you cupcake pan with cupcake liners.

With an electric mixer and paddle attachment, mix together the cake mix, eggs, milk, and melted butter until smooth.

Distribute batter evenly between the cupcakes, filling 1/3 of the way.

Drop 2-3 raspberries on top of each cupcake.

Bake for 18-20 minutes or until an inserted toothpick comes out clean.

Let cool before decorating.

In a food processor or small blender, puree the raspberries until smooth.

Using a fine mesh strainer, push the raspberry puree through to separate the seeds.

Take the puree that's seedless (about 6-9 tablespoons) and cook on medium low in a small pot until it's reduced by half. Let cool completely by putting in freezer for a few minutes.

With an electric mixer and paddle attachment, beat the softened butter for 1 minute.

Add the salt and raspberry puree and beat for another 2 minutes.

Add the powdered sugar 1 cup at a time, beating after each cup.

Once all the sugar is incorporated, add 1-2 tablespoons of cream to thin out frosting if it's too thick.

Beat on high until light and fluffy, about 3 minutes.

Pipe onto cupcakes and add fresh raspberries.