1 Preheat the oven to 180°C (350°F). Line a 12-cup mini muffin tin with paper liners or grease lightly.

2 Prepare the prickly pear carefully: cut off both ends, slice lengthwise and scoop out the pulp with a spoon while wearing gloves or handling with a towel to avoid tiny spines. Purée the pulp in a blender and strain if you prefer a smoother texture 🌵.

3 In a bowl, cream together the softened butter and granulated sugar until pale and fluffy, about 2–3 minutes 🧈🍬.

4 Add the eggs one at a time, beating well after each addition, then stir in the prickly pear purée and milk until combined 🥚🥛🌵.

5 In a separate bowl, whisk together the flour, baking powder and salt. Gradually fold the dry ingredients into the wet mixture until just combined — don’t overmix 🌾🧂.

6 Gently fold in most of the raspberries and half the chopped tarragon, reserving a few berries and a little tarragon for garnish 🍓🌿.

7 Spoon the batter into the prepared mini cups, filling each about two-thirds full. Top each with a raspberry or two if desired 🍓.

8 Bake in the preheated oven for 14–18 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely ⏱️.

9 While the cakes cool, make the frosting: beat the softened cream cheese with powdered sugar and lemon juice until smooth and creamy. Fold in the remaining finely chopped tarragon for a subtle herb note 🧀🍬🍋🌿.

10 When cakes are cool, pipe or spread a small dollop of tarragon cream cheese frosting on each mini cake. Garnish with a fresh raspberry and a tiny sprig of tarragon. Serve chilled or at room temperature 🍓🌿.

11 Store leftovers in an airtight container in the refrigerator for up to 3 days.