Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.

In a large bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the butter mixture, alternating with the buttermilk. Mix until just combined.

In a separate bowl, beat the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, mixing until combined. Gently fold in the fresh raspberries.

Fill each cupcake liner about halfway with the cupcake batter. Spoon a dollop of the cheesecake filling over the batter, then top with more cupcake batter until the liners are about ⅔ full.

Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let them cool completely in the pan. Add a swirl of whipped cream on top, garnish with extra raspberries, and sprinkle with powdered sugar.