Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, mix 1 cup flour, 1/2 cup sugar, and 1 teaspoon baking powder.
Add 1/2 cup melted butter and 2 beaten eggs to the dry ingredients.
Spoon batter into muffin liners, filling each about 2/3 full.
Bake for 15-20 minutes or until golden brown and a toothpick comes out clean.
Allow cakes to cool completely on a wire rack.
Whip 1 cup heavy cream until soft peaks form, then fold in 1/4 cup raspberry jam.
Spread or pipe the raspberry cream onto each cooled cake.
Top with fresh raspberries and a dusting of powdered sugar before serving.