Cupcakes

Preheat oven to 400°F

In the bowl of an electric mixer fitted with blade attachment, beat the butter until smooth

Add the sugar, beat until fluffy

Add the eggs one at a time, mixing in between

Add the vanilla extract, mix

In a medium sized bowl, sift together the flour, baking powder and salt

Slowly add the flour mixture to the wet ingredients

Alternate adds of flour mixture with adds of whole milk until everything is fully combined

Line a cupcake tin with cupcake liners

Spoon the cupcake mixture into the cupcake liners, filling them 3/4 of the way full

Bake for 5 minutes at 400°F

After 5 minutes, without opening the oven door, reduce the temperature to 350°F

Bake for about 20 more minutes, cupcakes are done when a toothpick when inserted in the center comes out clean

Cool cupcakes for about 5 minutes in the pan, then transfer them to a cooling rack to cool to room temperature

Filling

Use a knife to carefully cut a small hole in the top of each cupcake, reserve the piece you cut out

Use a small spoon to hollow out a space to put the raspberry jam

Fill the hole with raspberry jam

Replace the top piece you cut out, you should not be able to see the jam

Frosting

Add the butter to the bowl on your electric mixer fitted with blade attachment, beat on high

Slowly add 3 cups powdered sugar, beat

Using a plastic spatula scrape down the sides of the bowl, beat

Add 1 tbsp heavy cream and the vanilla extract, beat

Slowly add the remaining 2 cups powdered sugar, beat

Add the other tbsp heavy cream and the salt

Using a plastic spatula scrape down the sides of the bowl, beat

Beat on high for 5 minutes until frosting is light and fluffy

See post for frosting instructions*

Top each cupcake with a fresh raspberry right before serving