Preheat the oven to 180°C, fan 160°C, Gas Mark 4. Separate 12 foil or paper cup cake cases and put into a bun or muffin tin.
Add all the cake ingredients to a bowl except the raspberries and beat until smooth. Fold in the crumbled raspberries then divide evenly between the paper cases. Cook for about 15 minutes until golden brown and the tops spring back when pressed with a fingertip. Take out of the tin and leave to cool on a wire rack.
Add the cream cheese to a bowl and soften with a wooden spoon. Gradually mix in the icing sugar then the vanilla until smooth. Pipe over the top of the cakes then decorate with the raspberries and glitter flakes. Add cupcake wraps if liked. Store in the fridge until ready to serve.
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