Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Grease 24 muffin cups or line with paper liners.
Step 3
Mix together vanilla cake mix 1 cup water vegetable oil and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. Raise mixer speed to medium and beat until batter is smooth 2 minutes.
Step 4
Spoon batter into prepared muffin cups filling them about 2/3 full.
Step 5
Bake in the preheated oven until cupcakes are very lightly browned and a toothpick inserted into the center of a cupcake comes out clean 18 to 23 minutes.
Step 6
Cool cupcakes in the pans for 5 minutes; transfer cupcakes to cooling rack to finish cooling.
Step 7
Place raspberries 1 tablespoon water and white sugar in a blender and pulse several times to chop raspberries; blend until pureed about 30 seconds.
Step 8
Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.
Step 9
Pour raspberry mixture into a saucepan and simmer over low heat until thickened about 5 minutes. Let the raspberry filling cool.
Step 9
Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter.