Cream the butter with the sugar and then mix in the eggs, flour and milk and vanilla extract.
Fill each baking cup two thirds full
Bake at 170 degrees for 15-20 minutes or until baked through and golden.
Mash the raspberries with a fork and then push through a sieve to deseed.
Microwave the raspberry puree on high for one minutes at a time, stirring between each time, for 2-3 minutes in total, so it reduces and thickens. Leave to cool.
Meanwhile, beat together the softened butter and icing sugar to make your buttercream.
Stir in the cooled raspberry puree to the buttercream and make sure it is mixed in thoroughly.
Once your cupcakes have cooled completely, pipe swirls of buttercream, finish with a raspberry on top and heart sprinkles.