Preheat oven to 350 degrees F and line a cupcake pan with liners.
Combine all of the cupcake ingredients in a stand mixer and beat until combined with a whisk attachment.
Fill cupcake liners 3/4 full, about a scant 1/4 cup of batter.
Bake for 18 to 22 minutes until a toothpick comes clean from the center.
Remove from oven and transfer cupcakes to cooling racks to finish cooling. Make sure they are at room temperature of the frosting will melt.
Use a cupcake corer to core the middle of the cupcakes. (You can also use a pairing knife to cut a circle into the top of each cupcake.) Then fill them with the raspberry pie filling.
Raspberry Frosting
Add freeze-dried raspberries to a food processor and blend until a fine dust forms. Set aside.
Whip the heavy cream, powdered sugar, and pudding mix in a stand mixer or large bowl and whip until soft peaks form.
Beat in the raspberry powder until stiff peaks form.
Transfer the frosting to a piping bag and pipe onto the filled cupcakes. Serve immediately for the best texture. I like to top these cupcakes with a fresh raspberry and a little sprinkle of freeze-dried raspberry dust.
Notes
Any leftover frosting does require refrigeration since it’s a whipped cream base.
The frosting thickens with time and has the best texture immediately after making, but is good for up to 24 hours after being prepared.
The cupcakes can be prepared in advance and frosted right before serving.
Cook and serve pudding mix does not work in the cake or frosting recipe, you must use instant pudding.