Creating Almond Wedding Cake Cupcakes with Raspberry Filling is easy if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. Prepare the Raspberry Filling: In a medium saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens and starts to bubble. Remove from heat and let it cool.

3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt until well combined.

4. Cream the Butter and Sugar: In another bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.

5. Add Eggs and Extracts: Beat in the eggs one at a time, then mix in the almond and vanilla extracts.

6. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined; be careful not to overmix.

7. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.

8. Cool the Cupcakes: Once baked, allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

9. Fill the Cupcakes: Once the cupcakes are cool, use a small knife or a cupcake corer to remove the center of each cupcake. Spoon in the raspberry filling until full.

10. Make the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.

11. Frost the Cupcakes: Using a piping bag or a spatula, frost the tops of the cupcakes as desired.