Preparation Steps

• Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
• In a large bowl, cream together the softened butter and sugar until fluffy.
• Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
• In a separate bowl, combine flour, baking powder, and salt. Gradually add to the wet mixture.
• Mix in the milk, followed by gently folding in the raspberries.
• Spoon the batter into the prepared muffin tin, filling them about 2/3 full.
• Bake for 18-20 minutes or until a toothpick comes out clean.
• Allow cupcakes to cool before serving, topping each with reserved raspberries if desired.