Vanilla Cupcakes with Raspberry

Beat softened butter with sugar and vanilla sugar for about 2 minutes.

Add room temperature eggs and beat until smooth.

Sift flour and mix with baking powder, fold into the butter mixture and beat until smooth.

Pour in milk and beat for about a minute until you get a thick batter.

Divide the batter between cupcake liners, filling each with 50-55g.

Bake in a preheated oven at 155°C for about 25-35 minutes, then cool and carve out small wells in the center of each cake with a knife for filling.

For the filling, add raspberries to a saucepan with sugar and heat over medium heat.

Once the sugar dissolves and steam rises, stir in cornstarch mixed with water and simmer for a couple of minutes until thickened, then cool completely.

For the frosting, blend softened butter with powdered sugar, beat, then gradually add cream cheese and beat until smooth.