Method:
1 Preheat oven to 190°C fan forced. Grease, 1/3-cup capacity muffin pan.
2 Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg, milk and cream cheese and beat until well combined.
3 Sift flour over butter mixture. Stir gently to combine. Spoon into muffin holes until two-thirds full. Bake 12-15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
4 For the raspberry cream, beat the cream cheese and sugar together, fold in the raspberries.
5 Cut a shallow disc from centre of each cake, 1cm in from edges and 1 1/2cm deep, fill with raspberry cream. Place cake back on top. Dust with icing sugar. Serve.