Preheat oven to 350 F. Line cupcake pan with 12 liners.

Stir together the flour, baking powder, cinnamon and set aside.

Cream together the butter, sugar and vanilla extract.

Add in each egg separately and beat for a minute.

Add in the dry mixture (flour, baking powder and cinnamon) and milk by alternating the two when mixing it in.

Pour the mixture into the lined cupcakes and cook for 20-25 minutes until a toothpick can be placed in the middle and come out clean.

Let the cupcakes cool and then use a heart shaped cookie cutter to hollow out the cupcake and fill with a teaspoon full of raspberry jam.

For the glaze heat the 3 tablespoons of butter, sugar, water and cinnamon in a saucepan until it begins to bubble.

Drizzle over the cupcakes.