1. Preheat oven to 350 degrees F. Using two muffin pans, line 15 muffin cups with paper liners; spray liners with nonstick vegetable oil spray.

2. Make filling. In a large bowl, use an electric mixer on medium speed to beat cream cheese and sugar until smoothly blended. Beat in egg and almond extract just until blended. Set aside.

3. Make cupcakes. Sift cake flour, baking powder, and salt into a medium bowl. Set aside. In a large bowl, use an electric mixer on medium speed to beat butter and 1-cup of sugar until light and creamy, about 3 to 5 minutes. Beat in 2-eggs one at a time. Mix in vanilla extract. On low speed, mix in half the flour mixture, then milk. Mix in remaining flour mixture, just to incorporate. Use a large spoon to stir in raspberries. (It's fine if they're slightly crushed.)

4. Divide batter evenly among 15 lined muffin cups. Spoon a generous tablespoon of cream cheese filling over each cupcake. Drop a few dots of warmed Two Raspberry Spread on filling and use a small spoon or toothpick to swirl it lightly.

5. Bake just until a toothpick inserted in center of cupcake comes out clean and edges are lightly browned, about 20 to 22 minutes.

6. Cool cupcakes for 10 minutes in pan on a wire rack. Transfer cupcakes in their paper liners to wire rack to cool completely, about 30 minutes. Serve at room temperature. Cupcakes can be covered and refrigerated for up to two days.

Source: Hannaford Fresh Magazine, March - April 2007