Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners for easy removal.

If using fresh raspberries, add them to a blender and pulse until smooth. You can strain for a smoother texture or keep it as is for chunkiness. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.

Incorporate the eggs, milk, and vanilla extract into the batter. Mix well on medium speed until fully combined.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!

Pour a generous tablespoon of batter into each cupcake liner, then add a teaspoon of raspberry puree in the center.

Use a toothpick or skewer to gently swirl the raspberry into the batter—don’t overdo it!

Place the cupcake tray in the oven and bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.

Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Decorate with your favorite frosting if desired, or enjoy them plain!