Vanilla Cupcakes

1. Preheat the oven to 180C/350F
2. Line a cupcake pan with 12 paper liners
3. Combine the milk and vinegar in a small bowl, set aside
4. Add sugar, butter, and oil to the bowl of a stand mixer, or large mixing bowl and beat for 5 minutes on medium-high speed, until light and fluffy
5. Add the eggs and vanilla extract to the butter and beat on high for 1 minute, until well combined
6. Combine flour, baking powder, baking soda, and salt together in a medium-sized bowl, and whisk to combine
7. Add half the dry ingredients to the wet ingredients and stir until just combined
8. Add the milk, followed by the rest of the dry ingredients, and stir until just combined
9. Divide the batter evenly between the cupcake liners
10. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean
11. Cool completely on a cooling rack before frosting

Raspberry Jam

1. While the cupcakes are baking make the raspberry jam
2. Combine the raspberries, sugar, and lemon juice together in a small saucepan and heat over low heat, stirring occasionally, for 10 minutes, or until the raspberries have broken down and the mixture has thickened slightly
3. Add the cornstarch and whisk constantly until thickened (it should coat the back of a spoon)
4. Remove from the heat and pass the mixture through a fine-meshed sieve to remove the seeds
5. Place in the fridge to chill completely

Cream Cheese Frosting

1. Combine the softened cream cheese and sugar in the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl
2. Whisk on medium-high speed until lightened in color and fluffy
3. Add the thickened cream and cooled raspberry jam, and whisk until the frosting has lightened in texture and reached stiff peaks

Assembly

1. Make a small cavity at the top of each cupcake and fill with the raspberry jam
2. Transfer the frosting to a piping bag fitted with a large star nozzle and pipe swirls of frosting on top of each cooled cupcake.
3. Top with your desired decorations and enjoy!