Preheat your oven to 170°C and line a standard 12-hole muffin tin with cupcake cases.

Whisk the eggs until frothy then whisk in the melted butter and yoghurt. Add the cake mix and whisk to form a smooth batter, then gently fold in the chopped raspberries.

Divide the batter evenly between the cupcake cases and bake for 20-25 minutes or until cooked through when tested with a skewer. Set aside until completely cool.

For the raspberry buttercream, cream the butter with an electric mixer for 1 minute until pale and creamy. Mix in the icing sugar until well combined, followed by the raspberries and lemon juice, mixing well to form a beautiful pink icing.

Place the icing into a piping bag fitted with a star tip and pipe on top of your cooled cupcakes. Decorate with extra fresh raspberries. 

Tip: Using yoghurt in these cupcakes makes them extra moist and makes the batter thicker to prevent the raspberries from sinking during baking.