Preheat your oven to 350°F (175°C).

Prepare your cupcake liners by placing them in a standard muffin tin.

Mix the dry ingredients in a bowl: flour, baking powder, and salt.

Cream the butter and sugar in a separate bowl until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Combine the wet and dry ingredients gradually, alternating with milk until smooth.

Fold in fresh raspberries and white chocolate chips gently.

Scoop the batter into your prepared liners, filling each about two-thirds full.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack.

Beat together softened butter, powdered sugar, and vanilla until creamy and smooth.