Preheat oven to 350°F. Line a 12 cup muffin pan with muffin liners. Set aside. In a mixing bowl, sift the flour, baking powder and salt. Using a food processor/blender, pulse freeze dried raspberries into a fine crumb. Mix with the dry ingredients.
1 ¾ cup All-purpose flour, ½ tablespoon Baking powder, 1 teaspoon Salt
Make the raspberry salsa. Use a food processor/blender and blend 1 cup of raspberries. Blend until it looks like salsa with very small pieces and medium pieces. Measure it out to ½ cup.
½ cup Raspberry Salsa
Using a mixer, beat the butter, oil, and sugar on high for 3 minutes. It will be very pale in color and fluffy. Add in the sour cream, raspberry salsa, and vanilla. Mix until combined. Add in the eggs and mix until combined.
6 tablespoon Unsalted butter, 2 tablespoon Oil, ¾ cup White granulated sugar, ⅛ cup Sour cream, ½ cup Raspberry Salsa, 1 teaspoon Pure vanilla extract, 2 Large eggs
Add ⅓ of the dry ingredients and half of the buttermilk. Mix until almost combined. Add another ⅓rd of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients. Scrape the bowl and mix for another 10 seconds.
½ cup Buttermilk
Scoop the batter. Use a cookie scoop to scoop the batter. Fill the tin ⅔rds full. Bake for 23-25 minutes. The cupcakes are done baking when a toothpick inserted comes out clean.
Let the cupcakes sit in the hot pan for 10 minutes. Then, transfer to a cooling rack. Let the cupcakes cool completely.