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

In a mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until well combined.

In another bowl, beat the softened butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing until incorporated, then add vanilla and almond extract.

Gradually add the dry mixture to the wet one, alternating with the milk to achieve a creamy batter.

Divide the batter evenly into cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan before transferring to a wire rack.

Heat the raspberry jam in a saucepan until thinned, then mix in fresh raspberries if using.

Once cupcakes are cool, remove the center and fill with raspberry jam mixture.

Beat softened butter until creamy, then gradually add powdered sugar until smooth.

Add vanilla extract and enough milk until desired consistency is reached.

Frost each cupcake generously with the almond buttercream. Decorate as desired.