Making Bleeding Heart Cupcakes can be an enjoyable experience! Follow these steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a muffin pan with cupcake liners.

2. Prepare the Filling: In a small saucepan, combine the raspberries, sugar, cornstarch, and lemon juice over medium heat. Stir gently until the mixture thickens, then remove from heat and let it cool.

3. Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder (if making chocolate cupcakes), baking powder, and salt.

4. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

5. Add Eggs and Vanilla: Beat in the eggs, one at a time, then stir in the vanilla extract until well combined.

6. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the milk or buttermilk. Mix until just combined.

7. Fill Cupcake Liners: Spoon the cupcake batter into the lined muffin pan, filling each cup about halfway.

8. Add Filling: Drop a teaspoon of the cooled fruit filling in the center of each cupcake batter. Cover the filling with more batter until the cups are about two-thirds full.

9. Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

10. Cool Cupcakes: Remove from the oven and allow the cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

11. Prepare the Frosting: In a mixing bowl, whip the softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract. Mix until fluffy and smooth. For a pink tint, add a few drops of food coloring and mix well.

12. Frost the Cupcakes: Once the cupcakes are completely cool, frost each cupcake with the prepared frosting using a piping bag or a spatula.