Preheat oven to 350 degrees F and prepare cupcake pans with paper cupcake liners 

In a medium bowl, combine the flour, baking powder and salt; set aside

In the bowl of a stand mixer with paddle attachment, cream together the butter, vegetable oil and sugar until creamy and light in color ( approximately 2 minutes)

Add the eggs one at a time and vanilla extract and beat until fully combined and smooth

Alternate adding in the flour mixture and the milk until all ingredients are added in and the vanilla cupcake batter is smooth

Beat on medium speed for 3-4 minutes to make sure that all ingredients are incorporated

Evenly divide the batter into each cupcake pan filling ¾ full

Bake at 350 degrees F for 15-18 minutes or until the cake springs back at the touch

Allow the cupcakes to cool completely before icing with Raspberry Buttercream Frosting

In a small saucepan combine the raspberries and lemon juice and mash them with a fork to release the juice from the fruit

Bring the raspberries and lemon juice to a simmer and continue cooking for 5 minutes 

Remove the saucepan from the heat and strain the fruit to release the liquid 

Allow the raspberry juice to cool completely before using 

In a mixing bowl with a paddle attachment, cream together the butter and vegetable shortening until creamy

Slowly add the powdered sugar to the butter mixture and beat on medium to high until completely smooth 

Add in 3 tablespoons of raspberry juice to the buttercream icing and continue mixing until fully combined 

Pipe the frosting on each vanilla cupcake and decorate with sugar crystals and fresh raspberries