Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

In a separate bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then, mix in the vanilla extract and milk.

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.

Gently fold in the fresh raspberry puree to create a marbled effect.

Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes.

Once baked, let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, beat together softened butter, powdered sugar, and raspberry puree until smooth and creamy.

Once the cupcakes are cool, frost them generously with the raspberry frosting.