(high altitude, add 1/4 cup flour)
In large bowl, lightly beat eggs with vanilla and add raspberry/sour cream mixture.
Add cake mix, cinnamon, and baking soda. (For easy mixing, sift cake mix before adding.)
Fill liners ¾ full and bake for 12-14 minutes. (These bake faster than other cupcakes, be careful!
Buttercream: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla and raspberry puree. Adjust consistency using powdered sugar and puree.
Pipe onto cooled cupcakes and top with fresh raspberries or chocolate pieces.