Vanilla Cupcakes with Raspberry Filling

Cupcakes:
2 Preheat oven to 350 (175C) degrees, with the oven racks arranged in the center. Place liners in a 12-cup muffin pan, or spray with non-stick spray and lightly dust with flour.
3 Mix the [wprm-ingredient text="1 ⅓ cups  cake flour or all-purpose flour" uid="1"], [wprm-ingredient text="¾ cup + 2 tablespoons  granulated sugar" uid="2"], [wprm-ingredient text="1 ½ teaspoons baking powder" uid="3"], and [wprm-ingredient text="½ teaspoon fine sea salt " uid="4"]in an electric mixer on low speed with the paddle attachment.
4 Add [wprm-ingredient text="6 tablespoons unsalted butter in 1/2-inch cubes" uid="5"] and increase the speed to medium. Mix until the mixture resembles coarse sand.
5 Add [wprm-ingredient text="2 large egg whites" uid="6"], [wprm-ingredient text="1 whole large egg" uid="7"], [wprm-ingredient text="½ cup buttermilk, " uid="8"][wprm-ingredient text="1 teaspoon vanilla extract" uid="9"] and [wprm-ingredient text="½ teaspoon almond extract" uid="10"]. Continue mixing until the batter is smooth and creamy, about 1 minute, stopping to scrape the sides of the bowl once or twice.
6 Portion the batter evenly into the muffins cups so that they are 2/3 full (approximately 3 tablespoon batter per cup)
7 Bake 20-25 minutes, until the tops spring back when lightly pressed. Transfer the pan to a wire rack and cool 10 minutes. Remove the cupcakes from the pan and cool completely.
9 Use a pastry tip or a small paring knife to cut a small hole in the center of each cupcake (save the interior pieces to snack on). Spoon about a heaping teaspoon of the filling into each cupcake (leave any accumulated juices in the bowl), smoothing the tops. Spread about 2 tablespoons frosting on top of each cupcake.
Make the fresh raspberry filling:
12 Lightly crush [wprm-ingredient text="¾ cup fresh or thawed frozen raspberries" uid="12"] in a small bowl with sugar. I prefer them less sweet, so 1 teaspoon is the right amount for my taste. Add more or less sugar as you like.
Buttercream frosting
15 Beat the butter with the paddle attachment in a stand mixer until fluffy.
16 Add the sugar and salt and beat until smooth and incorporated. Add 1 tablespoon of the buttermilk and beat 1 more minute. Add the remaining tablespoon if it doesn't look smooth and spreadable.
17 Refrigerate until ready to frost the cupcakes.