Preheat oven to 350 degrees and line pans with cupcake liners.
In a large bowl, combine cake mix ingredients, and mix as directed on box.Fill cupcake liners 3/4 full and bake time directed on box for cupcakes.
To make raspberry marshmallow filling: In a small saucepan, add raspberries, sugar and lime juice. Cook on medium until softened and mushy (about 3-5 minutes). Strain through a fine strainer (use a rubber spatula to help get some of the pulp through) until just mostly seeds remain in the strainer. Let mixture cool. Combine puree, marshmallow fluff and confectioners sugar in mixer bowl and beat until fully incorporated.
To make raspberry whipped cream, beat whipped cream until stiff peaks form. Stir in gelatin and powdered sugar until desired taste is reached.
When cupcakes are cooled, cut a cone shaped hole out of the tops and fill with marshmallow filling.
Just before serving pipe whipped cream on top and top with mini marshmallows and sprinkles.