Follow these steps to create your delicious White Chocolate Raspberry Cupcakes:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In a separate mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
6. Add White Chocolate: Fold in the melted white chocolate and fresh raspberries gently to avoid breaking them.
7. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
9. Cool: Remove the cupcakes from the oven and let them cool in the tin for about 10 minutes. Then, transfer them to a wire rack to cool completely.
10. Prepare Frosting: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add in the powdered sugar and continue to whip until stiff peaks form.
11. Frost Cupcakes: Once the cupcakes are completely cool, frost them generously with the whipped cream frosting.
12. Garnish: Top each cupcake with additional fresh raspberries for a beautiful presentation.

These simple steps will guide you through creating a batch of delightful cupcakes that are sure to impress!