• Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.

Raspberry Cupcakes

• In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of an electric stand mixer using the paddle attachent, cream together the butter, oil, and sugar on med-high speed until fully combined and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed. Add the eggs and vanilla extract and mix on medium speed until combined.
• Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), mixing on low speed just until everything is combined (be careful not to overmix). Remove the bowl from the stand and gently fold in the diced raspberries until combined.
• FIll each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.

Raspberry Frosting

• In a small saucepan, add the diced raspberries and cook over medium heat on the stove. This process will take about 10 minutes for the berries to reduce (thick consistency, almost jam-like). Be sure to stir occasionally.
• Press the reduced berries through a fine-mesh strainer over a small bowl. Discard the seeds. You should have about 1 tablespoon of raspberry reduction. Cool completely in the refrigerator.
• In an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (1-2 minutes). Add the powdered sugar, vanilla extract, heavy whipping cream, and raspberry reduction and mix on low speed until combined (about 30 seconds). Then beat on high speed until smooth and creamy (1-2 minutes).
• Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip. Top each cupcake with a raspberry (optional). Keep any leftovers in an airtight container in the refrigerator for up to 5 days.