Follow these detailed steps to create your Almond Wedding Cake Cupcakes with Raspberry Filling:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add Eggs and Extracts: Beat in the eggs one at a time, followed by the almond extract and vanilla extract, mixing well after each addition.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.
6. Fill the Liners: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
7. Bake: 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.
8. Cool the Cupcakes: 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.
9. Make the Filling: While the cupcakes are cooling, prepare the raspberry filling by slightly warming the raspberry preserves in a saucepan over low heat until smooth.
10. Create a Hollow: 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.
11. Fill with Raspberry Preserves: Spoon or pipe the warm raspberry preserves into the hollowed cupcakes.
12. Frost the Cupcakes: Top each cupcake with a swirl of buttercream frosting and garnish with fresh raspberries if desired.