For the cupcakes, beat together all liquid ingredients until well blended.
Add all dry ingredients and beat until smooth.
Fill baking cups ⅔ full.
Bake 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
Cool on wire rack until completely cooled.
To make filling, beat 2 cups Vanilla Bean Frosting and ½ cup seedless raspberry jam until well blended.
After the cupcakes have cooled, use a pastry bag with a #230 decorating tip to fill each cupcake with the cream filling. Just insert the tip about an inch and a half and squeeze until the cupcake is full.
Use another pastry bag with a decorative tip of choice, fill with Vanilla Bean Frosting and frost the cupcakes.