Cupcakes

1. Preheat your oven to 350 F and line a standard muffin tin with 12 paper liners.
2. To a large bowl, add and whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Set aside.  
3. Using the paddle attachment in the bowl of a stand mixer, cream your unsalted room temperature butter, sugar, vanilla and almond extracts, and oil together on medium speed for 4 minutes. Stop mixer and scrape down the sides of the bowl. Add the eggs and beat again for 1 minute.
4. Add half of your bowl of dry ingredients and half of your buttermilk to your mixing bowl. Mix on low for about 45 seconds before repeating step to incorporate all buttermilk and flour. 
5. Pour and evenly spread the batter into your prepared cupcake liners (about 50 grams in each cavity). Bake for 14-16 minutes or until cupcakes appear buttery and dense but bounce back at the touch of your finger.
6. Let cupcakes cool in pan about 5 minutes before transferring to a wire rack to cool completely before frosting. 

Raspberry Cream Cheese Frosting 

1. In the bowl of a stand mixer fitted with the paddle attachment — or in a large mixing bowl using a handheld mixer — beat the cream cheese until smooth, about 2 minutes. Add the butter and mix for another 1 minute or until fully combined.
2. Turn off mixer and add salt, powdered sugar, and vanilla extract (along with raspberry extract, if using) to bowl. Mix on low setting to slowly incorporate powdered sugar before increasing to high setting for another 2-3 minutes. 
3. Add finely ground freeze dried raspberries to mixing bowl and mix until well-combined. Taste test and add a few drops of lemon juice at a time if needed to cut sweetness (personal preference). 
4. Put frosting into a piping bag fitted with a tip of your choice. 

Cupcake Assembly

1. Use the wider end of a large piping tip (like the size of 1M, 2D, etc), and make a hole in the center of your cupcakes that goes about 3/4 of the way down into it.
2. Scoop about 2 teaspoons of raspberry jam into the hole in each cupcake. Firmly pack it down for more fruity flavor!
3. Cover each opening by using your piping bag filled with frosting to swirl frosting directly onto tops of cupcakes. Garnish with white sprinkles, fresh raspberries, or leave as is.