Baking these delightful White Chocolate Raspberry Cupcakes is simple when you follow these easy steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
6. Fold in White Chocolate and Raspberries: Gently fold in the white chocolate chips and fresh raspberries, being careful not to break them.
7. Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
8. Bake: Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Remove from the oven and allow to cool in the pan for 5 minutes. Then transfer the cupcakes to a wire rack to cool completely.
10. Prepare Frosting: While the cupcakes cool, make the frosting by beating the softened butter and powdered sugar together. Gradually add the melted white chocolate, heavy cream, and vanilla extract until smooth and creamy.
11. Frost the Cupcakes: Once the cupcakes are completely cool, pipe the frosting onto each cupcake. Top with additional raspberries for a beautiful finish.