I second Sherrie’s idea, I just love chiffon cupcakes and lemon pairs so nicely with raspberries. They bake up flat rather than domed and do shrink a bit, but they are so delicious. You could leave the cream cheese frosting as is and just top each cupcake with a number of fresh raspberries.
Or, you could make them from a thick batter yellow cake, like the golden almond cake, and fold whole raspberries into the batter.
Or, you could fill the centers with raspberry puree or conserve and top them with fresh raspberries.