Preheat your oven to 350°F (175°C) and prepare your muffin tin by lining it with colorful cupcake liners.

In a large mixing bowl, beat together softened unsalted butter and granulated sugar using an electric mixer until light and fluffy.

Add the large eggs, one at a time, mixing well after each addition, then incorporate almond and vanilla extracts.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, then gradually add to the wet mixture.

Slowly mix the dry ingredients into the wet mixture, alternating with whole milk, mixing until just combined.

Spoon the batter into the prepared liners, filling each about two-thirds full.

Place the muffin tin in the preheated oven and bake for 20-25 minutes, performing a toothpick test for doneness.

Remove from the oven and let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

While cooling, warm the raspberry preserves in a small saucepan until smooth and easy to pour.

Once cupcakes are cool, cut a cone-shaped piece from the center of each to create a hollow for filling.

Spoon or pipe the warmed raspberry preserves into each hollow generously.

Crown the filled cupcakes with a swirl of buttercream frosting and optionally garnish with fresh raspberries.