Make the raspberry sauce. In a saucepan over medium-low heat, add the raspberries, water, and sweetener. Stir often until the sugar is dissolved and raspberries break down into a sauce. Add in the rum and cook 2-3 more minutes until the sauce slightly thickens
Strain out the seeds in a fine mesh strainer into a bowl and set aside.
Preheat the oven at 350 and make the cupcake batter. Combine all dry ingredients in a large bowl with a whisk. Make a well in the center and add remaining ingredients. Mix thoroughly into a thick batter with an electric hand mixer (or use a stand mixer). Scoop into a lined muffin pan. Spoon a small amount of the raspberry sauce onto the middle of each cupcake and use a toothpick to swirl it around. Reserve the remaining sauce. Bake for 20-25 minutes or until lightly browned and a toothpick comes out clean. Let cool completely.
Make the frosting. With a hand mixer or stand mixer, beat the whipping cream and powdered sugar on high until stiff peaks form. With the mixer on low, slowly shake the pudding mix into the whipped cream and add the vanilla.
Add the frosting into a piping bag and pipe onto the cupcakes. Drizzle raspberry sauce on top. Garnish with a fresh raspberry and ENJOY!