Preheat the oven to Gas Mark 4 or 180 degrees. Prepare 12 cupcake cases in a muffin tin.
Cream together the butter and the sugar in a mixing bowl.
Add the eggs and the flour gradually, folding as you go.
Add the white chocolate and raspberries and carefully mix these in.
Spoon the mixture into cupcake cases (add a few chocolate chips and raspberries to the top of the cakes so that these are visible after baking). Place in the oven for 15 – 20 minutes or until golden brown.
Serve and enjoy.