1 ½ cups all-purpose flour

1 teaspoon baking powder

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup fresh raspberries (you can also use frozen raspberries, thawed and drained)

3-4 cups powdered sugar

1 teaspoon vanilla extract

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat the softened butter and sugar together until light and fluffy, using a hand mixer or stand mixer (about 2-3 minutes).

4. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

5. Gradually add the dry ingredients to the other ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to dense cupcakes.

6. Gently fold in the raspberries, being careful not to crush them too much, so you still get bursts of fresh raspberry flavor throughout the cupcakes.

1. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

2. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs.

3. Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

1. To make the raspberry puree, blend about ½ cup of fresh or frozen raspberries in a blender or food processor until smooth.

2. Strain the puree through a fine mesh sieve to remove the seeds, resulting in a smooth raspberry puree.

1. In a large bowl, beat the softened butter until smooth and creamy, about 2 minutes.

2. Add the powdered sugar, one cup at a time, mixing well after each addition. Start with 3 cups and adjust the sweetness and texture to your preference.

3. Add the raspberry puree, vanilla extract, and a pinch of salt. Beat the frosting until it is smooth and fluffy, about 2-3 minutes.

1. Using a piping bag fitted with a large star or round tip, pipe the raspberry frosting onto the cooled cupcakes in swirls or whatever design you prefer. If you don’t have a piping bag, you can simply spread the frosting on top using a spatula.

2. For an extra decorative touch, top each cupcake with a fresh raspberry or a dusting of powdered sugar.

1. <b>Fresh vs. Frozen Raspberries</b>: Fresh raspberries are ideal for this recipe, but if you’re using frozen raspberries, be sure to thaw them completely and drain off any excess liquid to avoid making the batter too wet.

2. <b>Folding in the Raspberries</b>: Gently fold the raspberries into the batter to prevent them from breaking down too much.

3. <b>Chilling the Frosting</b>: If your frosting becomes too soft while piping, place it in the fridge for 10-15 minutes to firm up before continuing.