Preheat the oven to 350F.

Place a deep saucepan on low -medium heat. Add ¼ cup of the raspberries and gently cook them until the fruit softens and you have a thick juice.

Strain the juice in a fine sieve to remove the raspberry seeds and put it aside. (seeds from the juice will give the batter an unpleasant, gritty texture).

In a large bowl, combine the oil and sugar. Mix well using a mixer.

Add the eggs and mix again. Add the sour cream and mix until you have a light, fluffy mixture.

Add the raspberry juice to the mixture.

Sift the flour with baking soda and powder and add the dry ingredients to the wet. Mix with a mixer until you have a smooth and not-too-thick batter.

Add the rest of the raspberries to the dough. Mix very gently.

Place cupcake liners in a tin and fill each with batter – not quite to the top. Ensure you have a few whole raspberries in each cupcake.

Bake for 20 to 25 minutes at 350F or until a toothpick inserted in the center comes clean. Remove cupcakes from the tin and put aside to cool before frosting.

Place the butter, mascarpone, powdered sugar, juice of half a lemon, and lemon zest in a blender.

Blend until you have a light and fluffy texture.

Put the frosting in the refrigerator for 15-20 minutes to let it rest and thicken.

Once the cupcakes are completely cool, add the frosting to a piping bag with a large star tip and frost the cakes. You can also apply the frosting in thick peaks using an icing spatula or flat knife.

Decorate with fresh raspberries and lemon zest, or leave with a simple frosting.