Heaven-Raspberry cupcakes

A local bakery (which shall rename nameless because I don't know how crazy their lawyers are) has the BEST cupcakes on Earth. I'm not a huge sweets person, but these cupcakes are AMAZING. They consist of a pound cupcake, dipped in white chocolate, with a raspberry filling, then a cream cheese frosting, topped with a raspberry lemon whipped frosting. Since I don't have unlimited funds to spend on $2.00 cupcakes, this is my knock off recipe:

1 mix Betty Crocker pound cake mix plus all ingredients on back of box

1 package white chocolate chips
1-2 Tbsps shortening

1 10 oz jar seedless raspberry jam

1 8 oz package cream cheese
1/2 c (1 stick) unsalted butter, room temp
Zest of 2 lemons and juiced (approximately 1/2 cup lemon juice), divided
1 lb powdered sugar

1 cup whipping cream
1 Tbsp sugar

Raspberry and lemons slices for garnish

1. Mix cake mix according to instructions. Pour into 18 lined standard cupcake tins. Bake 11-18 minutes at 350 F or until lightly golden. Cool.

2. Melt white chocolate and shortening in microwave, being careful to avoid any water, until smooth. Dip bottom half of cupcakes in white chocolate and set on parchment lined cookie sheet. Refrigerate to harden.

3. Meanwhile, beat cream cheese and butter together until light and fluffy. Add half the lemon zest and all the juice, beat until mixed. Add powdered sugar a little bit at a time until completely mixed. If necessary to thin, add a little milk or lemon juice.

4. Beat whipping cream and sugar until stiff peaks form. Gently fold in 1/2 c seedless raspberry jam and remaining lemon zest.

5. Warm remaining raspberry jam for 15 seconds in microwave, or until jam easily drips off a spoon.

Filling cupcakes can be done a variety of ways. Most common is the cone method, because it doesn't require anything but a knife. However, the thing that I found most helpful?:

That's right, a poultry baster syringe. Completely useless for poultry, but I found it's GREAT for filling cupcakes.

6. Using whatever method, you prefer, fill cupcakes with raspberry jam, approximately 1 tsp.

7. Spread cream cheese frosting over top, taking care to "seal" in filling.

8. Spoon whipped topping into pastry bag with star tip and swirl frosting onto cupcakes. Garnish with raspberries and lemons.

The result:

Lovely gooey raspberry center.

There you go. For approximately $6, you can make 18 lovely cupcakes that would normally cost $32 plus tax. Not necessarily the easiest, nor cleanest, recipe in the world, but soooooo worth it.