1️⃣ Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. 🔥

2️⃣ In a small bowl, mash the raspberries with 2 tbsp of granulated sugar and set aside. 🍇

3️⃣ In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 🥄

4️⃣ In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. 🍰

5️⃣ Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined. 🧁

6️⃣ Fill each cupcake liner about 2/3 full with the batter. Drop a small spoonful of the raspberry mixture on top of each cupcake and use a toothpick to swirl it into the batter. 🍥

7️⃣ Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. ⏳

8️⃣ For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the vanilla extract and heavy cream, and beat until light and fluffy. 🎂

9️⃣ Once the cupcakes are completely cool, frost them with the prepared frosting. Enjoy! ❄️🍇🧁