Fresh raspberry topped white cupcakes

Our son is the baker now and I asked him to make a quick dessert for Sunday dinner.  Although he has his own cookie recipe, it needed to be quick, so he choose a white cake mix and wanted to make frosting so I googled "butter powdered sugar frosting" 

and left him to make 
Creamy butter frosting recipe

http://southernfood.about.com/od/icingrecipes/r/bl30108o.htm

Ingredients:
1/3 cup butter
1/4 teaspoon salt
1 teaspoon vanilla extract
1 pound (3 1/2 cups) sifted confectioners sugar
3 to 4 tablespoons milk

Preparation:
Cream butter, salt, and vanilla, beating until light and fluffy. Add sugar gradually, beating after each addition. Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached. Makes about 2 1/3 cups of frosting, enough to frost tops and sides of of an 8-inch 2-layer cake or a 10-inch tube or bundt cake, or about 1 dozen cupcakes.

He made it with very little assistance before church.  His 2nd cousin who was visiting helped him while I made lunch.  He then frosted the cupcakes after church. He just came running  in from the back yard where he picked fresh raspberries to decorate them with. Here's a picture!