Preheat the oven to 180C/350F. Sift together the * -marked ingredients and set aside. Leave the milk and eggs at room temperature. Melt the butter in the microwave.
Put the egg and sugar into a bowl and beat for 3 minutes with a hand mixer until it becomes a fluffy and creamy texture.
Add butter and vanilla extract and beat for another 2 minutes. Decrease the speed of the hand mixer and add 1/2 of the *-marked ingredients.
Add the milk, mix in, and add the rest of the dry ingredients. Slowly beat to mix until no longer floury.
Line the muffin pan and use a spoon or ice cream scooper to fill each about 2/3 full with the batter.
Bake for 20~25 minutes in the preheated oven. When an inserted skewer comes out clean, they're finished. Place on a rack to cool.
Raspberry Pure: In a small saucepan, add 150 g of raspberries and 2 teaspoons of granulated sugar. Warm on medium heat.
It will become liquid, so boil down until a little bit thick. Strain using a colander to remove the seeds.
Butter Cream: Add the room temperature butter and the powdered sugar to a bowl and beat together with a hand mixer for more than 5 minutes until creamy.
Mix the ingredients until smooth. Add the raspberry puree until it reaches the desired thickness and flavor. If it gets too thick, adjust with heavy cream.
Pipe the cream on top the cooled cupcakes.
Refer to this recipe here to learn how to make vanilla extract: https://cookpad.com/en/recipes/151434-pure-vanilla-extract