Start by preparing the cupcakes according to boxed directions, along with the ingredients listed on the back of the box.

Then beat together the butter and 4 cups of powdered sugar for 2 minutes in a large mixing bowl.

Next add the vanilla extract and cream, beat until fully combined.

Add the raspberries to the frosting. Mix until raspberries are broken down and no large chunks remain.

You can adjust the texture as needed by adding in additional cream or powdered sugar, depending if you need you frosting thinner or stiffer.

Transfer the raspberry frosting into a piping bag fit with a large star tip using a non-stick spatula.

Once the cupcakes are completely cooled, pipe the frosting onto the cupcakes in a swirling motion. Additionally top with extra raspberries and shaved chocolate.