Whisk together flour, baking powder & salt

Cream butter, sugar, oil and almond extract for 3 minutes, then mix in eggs. 

Alternate mixing in the dry ingredients with milk into the butter and egg mixture

Place batter in muffins tins and bake for 15-18 minutes

Let cupcakes cool completely and then remove part of the middles

Fill each cupcake with a tablespoon of raspberry preserves

Mix together ricotta, mascarpone, powdered sugar, orange zest, cinnamon, almond extract and a pinch of salt for frosting

Frost cupcakes and garnish with a fresh raspberry & mini chocolate chips