Preheat oven to 350 degrees F
Line mini cupcake pans with paper liners.
Using an electric mixer, mix eggs together, add the sugar, flour, baking powder and sugar. Mix until well combined. As soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency.
Using a small ice cream scoop, drop into the paper liners. Bake for 9 – 10 minutes until lightly golden.
Beat together butter, creamer & vanilla, add sugar until you get the desired consistency.
After the cupcakes have cooled, fill a decorating tool (I like OXO) with raspberry jam. Using the filling injector, stuff the cupcakes with the jam. Then fill the tool with frosting. Change to a tip to one you like and frost the cupcakes. You have to brace them or they will slide away. Top with a fresh raspberry.
Serving Size 1