1. **Preheat** oven to 350°F (175°C) and line a muffin tin with paper liners. 
2. **In a bowl**, cream together butter and sugar until light and fluffy. 
3. **Add** eggs one at a time, beating well after each addition. Mix in vanilla extract. 
4. **In another bowl**, whisk together flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk. Stir until just combined. 
5. **Fold** in fresh raspberries or raspberry jam gently. 
6. **Divide** batter evenly among the cupcake liners.
7. **Bake** for 18-20 minutes, or until a toothpick inserted into the center comes out clean. 
8. **Cool** completely on a wire rack before frosting. 
9. **For the frosting**, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
10. **Frost** cooled cupcakes and drizzle with raspberry sauce and enjoy! 
Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins
Kcal: 210 per cupcake | Servings: 12
