1. Preheat oven according to your box mix instructions. Prepare your cupcake pans with liners, or use a silicone pan and lightly spray with non-stick cooking spray.

2. Prepare the cake batter according to the box mix instructions. Add in the almond extract and lemon zest, mix well to combine. Divide batter evenly into prepared cupcake pans, and bake according to box mix instructions for cupcakes. Cool completely on a wire rack.

3. Once cupcakes are cooled, fill with raspberry jam. If you have a cupcake punch hole tool, use that. Otherwise, with a small knife or spoon, gently cut out from the top of the cupcake, a small hole, about 1-inch in diameter, and 1-inch deep, without going all the way to the bottom of the cupcake. Spoon or pipe-fill with the raspberry preserves. Enough to fill the hole up to the top of the cupcake.

For the frosting

1. In a large mixing bowl or stand mixer, mix together cream cheese, sugar, and vanilla extract until well combined. Beat in heavy whipping cream and beat on high until stiff peaks form, this may take a minute or two.

2. Add frosting to a piping bag or large plastic zip-top bag. Cut the corner so that you have about a 3/4-inch diameter opening. Pipe frosting onto cupcakes in a circular motion. Top each cupcake with a fresh raspberry and garnish with fresh lemon zest. Store in the fridge, enjoy within 3-4 days.