This is my new creation after getting such a good response of my Japanese Hokkaido Cake. Thanks to all my Singapore friends who providing me the candid feedback since end of last year. Since it was raspberries season in Australia these few months, I've bought quite a few punnets to invent few different bakes. Indeed, this is the best combination of it. Since fresh raspberries are quite sour naturally, I've added it into this Hokkaido Cupcakes which brings a little bit sweeter. At first, I'm worry to bake the fresh raspberries since they're so fragile. Once you touch it, it breaks easily. Wonder how it turns out after baked, surprisingly it turns out great after baked - just like blueberries! Juicy but still taste sour.