Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.

Cream together the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition.

Combine the flour, baking powder, baking soda and salt.

Add the flour mixture to creamed mixture, alternating with the milk, beginning and ending with flour.

Add the vanilla and pink food colour and mix well.

Fill cupcake liners about ¾ full with mixture and bake for 18-20 minutes until lightly golden brown.

Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Roughly chop raspberries and place in a small saucepan over medium heat.

Add in lemon juice, cornstarch and icing sugar and let bubble over the heat for 5 minutes, stirring often.

Remove the mixture from the heat and allow to cool, if it's still a bit chunky then squash with a potato masher (or blitz in the food processor if you want the sauce extra smooth).

Make a small cross with a sharp knife in the top of each cupcake. Pour raspberry filling into a piping bag with small nozzle attached and pipe the sauce into each cupcake. Make sure you set aside a few tablespoons of sauce for the buttercream.

Place the softened butter in a large mixing bowl and beat until smooth.

Gradually add in icing sugar until thick and fluffy.

Pour in the raspberry sauce and continue mixing for another few minutes.

If the mixture is still too thick, add in a little extra raspberry sauce or a few drops of milk until the desired consistency is achieved.

Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes. Finish with a fresh raspberry.