Ingredients:
By Frankie Francollo Makes 24 cupcakes 2-1/2 cups all-purpose flour 2 teaspoons baking powder 2 cups granulated sugar 4 eggs 1 cup milk 3/4 cup canola oil 1 teaspoon vanilla extract 2 cups raspberries, fresh or frozen Cream Cheese Frosting 2 packages of cream cheese (8 ounces) at room temperature 1-1/2 cups powdered sugar, sifted 1 teaspoon vanilla extract

Instructions:
Preheat oven to 350 degrees. Line muffin tin with 24 cupcake liners. In small bowl, combine flour and baking powder. In medium bowl, combine sugar and eggs. Using electric mixer, combine until mixture thickens, about 1 minute. Add milk, canola oil and vanilla. Continue to mix. Slowly add flour mixture until fully combined, scraping sides of bowl with spatula to get out all lumps. Remove bowl from mixer. Add 1 cup raspberries. Gently mix in raspberries by hand. Spoon mixture into muffin cups until about two-thirds full. Bake for 20 minutes or until cupcakes spring back to touch. Remove from oven and cool cupcakes completely. To prepare frosting: In medium bowl, mix cream cheese on medium speed until lump-free. Slowly add powdered sugar and vanilla extract until fully combined. Spoon cream cheese frosting into pastry bag with medium round tip and pipe on top of cooled cupcakes. Top each cupcake with a raspberry. Serve right away or refrigerate until serving.