You don’t have to choose between fruit and chocolate cupcakes when you can have both. These raspberry chocolate cupcakes offer the best of both worlds!
2. Add flour mixture and milk. Transfer batter into lined muffin tins. Bake for 20 min.
3. Beat butter, cream cheese. Add 1 cup confectioners’ sugar and beat. Add 1/2 raspberries. Mix. Add rest of confectioners’ sugar. Beat Add remaining raspberries and vanilla. Beat until fluffy. Chill for 30 min. Frost and serve!