Delicious Raspberry filled cupcakes/easy to make/whipped cream frosting

I make these cupcakes for a lot of parties. They are a huge hit and are easy to make.

Raspberry filled cupcakes:

Preheat oven to 350 degrees F
I followed instructions on the cake mix box which was bake 18 to 21 minutes or until a toothpick comes our clean. Mine took 21 minutes.

1 Yellow cake mix (I prefer Pillsbury but use what you have)
1 box of vanilla pudding (I used 4.6 oz in this video and have used 5.1 in the past). Both work

4 oz mascarpone cheese
1/2 stick of softened butter
1/2 cup of vegetable oil
1/2 cup sour cream
4 eggs
1 cup milk
zest from one lemon
1 tsp of vanilla or lemon extract
For the raspberry filling, I use Wegmans organic red raspberry jamming fruit spread. Sooooo good.

Mix dry and wet ingredients separately. I hand mix for 2 minutes all together or use an electric mixer until fully combined.
To see if the cupcakes are done, insert a toothpick and if it comes out clean, they are done. Mine were done in 21 minutes
Let them cool completely on a wire rack.
Make a slit with a knife and insert the raspberry filling with a pastry bag.

Whipped cream frosting:

2 cups of whipping cream (heavy cream)
1/4 cup of powdered sugar
4 oz of mascarpone cheese (makes a big difference)
1 tsp vanilla

To a bowl, add first 3 ingredients for the whipped cream frosting
Start beating on low then move to high
Try not to over whip
Add one tsp vanilla
whip a little more.

Spoon whipped cream into a pastry bag and have fun decorating.

Enjoy!