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

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, followed by the almond extract and vanilla extract, mixing well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry mixture to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.

Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cupcakes from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

While the cupcakes are cooling, prepare the raspberry filling by slightly warming the raspberry preserves in a saucepan over low heat until smooth.

Once the cupcakes are cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake, creating a hollow for the filling.

Spoon or pipe the warm raspberry preserves into the hollowed cupcakes.

Top each cupcake with a swirl of buttercream frosting and garnish with fresh raspberries if desired.