To make the cream cheese frosting, first beat the cream cheese with a wooden spoon in a mixing bowl until it's fully softened. Add next the vanilla extract and icing sugar until the mixture is completely smooth.
To add to the cake, add your frosting to your piping bag with a star nozzle, do this with a spoon or spatula.
Fill the bag half to two-thirds full and then unfold the top of the bag. Do not fill the bag too full.
To prevent the frosting from squeezing out the top of the bag, twist or roll down the top of the bag tightly against the frosting
When piping, hold the bag so the tip is at the angle indicated for the technique. Then, gently squeeze to force the frosting out, using even pressure while guiding the tip. Do not loosen your grip on the twisted end or the cream will begin to push up and out of the top of the bag.
Pipe the frosting on top of each cupcake starting from the outer edge and piping in a circular motion moving upwards in a continuous movement, creating a swirl on top of the cupcake.
When using the piping bag Push mainly with the palm of your hand, rather than squeezing with your fingers. To get the feel of how hard to squeeze for each technique, practice piping on a sheet of waxed paper. The size and shape of the icing depends on how hard you squeeze, as well as on the size of the opening in the tip. The more you practice, the easier the techniques will be when decorating cakes.
You can alternate raspberries for other berries in season or whatever takes your fancy!