CAKE MIX: Mix cake mix dry ingredients, 3 eggs, 1/3 c jelly, 1 c water and 2 tbsp of oil in mixer till smooth.
Pour into greased large muffin tins. Mine made 10 jumbo cupcakes. Bake in preheated 350° oven for 22 min. Let cool and remove from tin.
Using an apple corer, cut out center of cupcake, be careful not to cut quite all the way through to the bottom.
FILLING: Mix softened (room temp) cream cheese and raspberry jelly together until well blended.
Use a pastry bag, or like me, empty filling into a sandwich size ziploc bag. Push filling down and cut a tiny hole out of one corner of bag. Squeeze filling into each cupcake hole. Top with a little jelly and sprinkle powdered sugar on top.