Grandma Miller's Lemon Jello Cake

So My Great Grandmother used to make Lemon Jello cake.. Amazing stuff.
She made it in a bunt pan and it was amazing.
Well I decided to "revamp" her recipe.
I started by making the cake into cupcakes.
cake:
1 box of Yellow Cake mix
1 cup of warm water
1/2 cup Olive Oil
3 eggs
1 box of Lemon Jello
Zest of 1 lemon (this is My add from the recipe)
mix the cake mix all the water, oil, and eggs is as the box requires but make the water at least room temp if not body temp to help activate the jello.
Pour 2/3 of the way up in the prepared cupcake tin and then bake at 350* for 15 minutes.

Now while that is baking we will make glaze. Typically the glaze is a basic lemon Juice and Powdered sugar glaze which I will give a recipe for but I decided in my Spring Fever mood that Raspberry glaze with the lemon sounded amazing!!

Lemon Glaze:
Juice of 3 Lemons
1 1/2 cups of Powdered sugar
Mix the lemon juice and the sugar together to create a light yellow/white glaze

Raspberry Glaze
1/4 cup of NO SUGAR Raspberry Preserves
1 cup of powdered sugar
1/2 cup of hot water

Heat 1/8 cup of the water and the 1/4 cup of preserves in a small sauce pan until the preserves are melted. Pour in bowl over the powdered sugar and mix until it makes a glaze add more hot water to thin if thickens too much as it sits.

Now when the cupcakes are done baking let them cool in the pan no more then 5 minutes. Remove and set on a wire cooling rack. Take the lemon glaze and a spoon and gently pour a small amount of glaze on each cupcake, this will soak into the cake and keep it moist. Continue until all the glaze is used and the cupcakes start to turn white on the tops. If choosing to make the raspberry glaze this is when it can be added or it can be added instead of the lemon but I choose to do both. Adding  just a touch of glaze before adding more this glaze is sweet and a great contrast to the sour/sweet of the lemon glaze.
Once done allow the cupcakes to rest and dry. Then Enjoy!