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