Preheat oven to 350 degrees.
Fill the mini cupcake pan with liners.
Substitute the lemon juice for water in the cake mix directions. Add jell-o mix and lemon zest. Beat until smooth. Using a small ice cream scoop, fill the cupcake liners ¾ full. Cook for 9 minutes.
Beat the butter, lemon juice and vanilla until smooth. Add the confectioners’ sugar to desired texture.
Using a decorating tool pipe the frosting onto the cooled cupcakes. Top with a raspberry.
Serving Size 4