Prehead oven to 160 degrees C. Line a muffin tin with baking cups.
Sift together flour and baking powder then stir in sugar, butter, eggs, milk and vanilla. Beat for 2 minutes then spoon mixture into prepared muffin tin. Bake until a toothpick inserted in the centre comes out clean, about 25 minutes. Allow to cool on a cooling rack.
While cupcakes are baking, combine jam and orange juice for the sauce in a saucepan over low heat, stirring. Simmer until smooth then remove from heat and set aside.
Beat cream then fold in the mashed raspberries. Set aside.
Serve cupcakes topped with cream then drizzled with the berry sauce.
Any berries and jam can be substituted for the raspberries and raspberry jam. I suggest strawberries or boysenberries.