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Cupcakes:
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Preheat oven to 325 F. Line muffin pans with paper liners.
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Whisk the flour, baking powder and salt together in a medium bowl. Microwave white chocolate until melted and smooth.
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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the white chocolate and vanilla extract. With the mixer on low, alternately add the flour mixture (in 3 additions) and milk (in 2 additions), starting and ending with the flour. Beat just until incorporated.
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Divide the batter evenly among the prepared pans. Bake for 18-22 minutes. Transfer the pan to a wire rack and let the cupcakes cool for 5 minutes before removing them from the pan to cool completely.
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Filling:
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Add the raspberries to the bowl of a food processor. Process until smooth. Strain the mixture through a fine mesh sieve into a small saucepan to remove the seeds. Add the sugar and cornstarch to the pan, whisking to combine. Bring the mixture to a boil over medium-low heat, whisking often. When it reaches a boil, remove the pan from the heat and let cool slightly. Chill before filling cupcakes.
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Frosting:
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and raspberry filling on medium speed until completely incorporated, stopping to scrape down the sides of the bowl as necessary. Add the confectioners' sugar one cup at a time and beat until you reach your desired consistency.
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To assemble the cupcakes: Use a paring knife to cut a cone out of the center of each cupcake. Place a few teaspoons of the raspberry filling inside. Cut the tip of the cone off and replace it on top of the cupcake. Place the raspberry buttercream in a pastry bag fitted with your preferred tip, and frost the cupcakes. Garnish with fresh raspberries if desired.
