Cream Cheese Raspberry Cupcakes

Directions

1. 1
   Pre-heat the oven to 350 degrees Farenheit and line a muffin tin with muffin liners.
2. 2
   Beat butter, sugar, vanilla, cheese, and sour cream until fluffy (about 3-5 minutes) using either a hand-mixer or your hand/whisk.
3. 3
   In a separate bowl; mix eggs, baking powder, salt, and flour (it will be rather crumbly, but never fear, this is normal and will not matter after the next step.
4. 4
   Add the flour mixture to the cheese mixture.
5. 5
   Stir until well incorporated at a high speed (about 2 minutes).
6. 6
   Stir in the milk until the batter holds a thicker consistancy, yet is fully incorporated to the milk.
7. 7
   Fold in the jam.
8. 8
   Using a measuring cup(1/4 is my reccomendation, the measuring ensures a uniform size amongst the cupcakes) or ice cream scooper, fill the muffin tins accordingly (the fuller you fill the cups, the more of a top your cupcake will have).
9. 9
   Bake for 25-30 minutes at 350 until the cupcakes are a slight golden color and cooked through (if the toothpick comes out clean).
10. 10
    Let cool for 5 minutes before sprinkling with confectioners sugar.
11. 11
    Serve.