1. Preheat oven to 350 degrees F. Line 20 muffin cups with paper liners. In large bowl with electric mixer, combine cake mix, lemonade mix and nutmeg. Add 1 cup water, sour cream and eggs. Beat on low speed for 30 seconds, until blended. Increase speed to medium and beat for 2 minutes more, occasionally scraping bowl.
2. Spoon batter into prepared muffin cups, filling halfway. Place a scant teaspoonful of raspberry preserves in the center of the batter in each cup. Spoon remaining batter on top. Bake for 20 minutes, or until tops spring back when lightly touched. Cool cupcakes 5 minutes in pan, then remove cupcakes to wire rack to cool completely.
3. For icing, combine confectioners’ sugar, lemonade mix, melted butter and 2 Tbsp. water in medium bowl with electric mixer, beating on medium speed until blended. Add more water as needed, until icing reaches creamy spreading consistency.
4. Swirl icing on top of each cooled cupcake, leaving a slight depression in the center. Spoon remaining raspberry preserves into the depression in each iced cupcake. Top with raspberries as desired.
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