White Cupcakes w/Raspberry White Chocolate Frosting

2 2/3 cups cake flour
1 tablespoon baking powder
1/3 teaspoon salt
4 1/2 large egg whites at room temp
1 cup + 2 tablespookns whole milk at room temp
1 1/2 sticks unsalted butter at room temp, cut into tablespoons
1 cup + 2 tablespoons sugar
1 1/2 teaspoon vanilla

Frosting:

1/2 cup soft unsalted butter
1 3/4 cup powdered sugar
1/2 cup raspberries, pureed & strained
4 ounces white chocolate finely chopped

Preheat oven to 350 degrees. Line 2 cupcake tins with cupcake liners.

Sift together flour, baking powder, and salt; set aside. Whisk together egg whites and milk in a small bowl; set aside.

Beat butter using flat beater attachment until soft and creamy (about 2 minutes). Add the sugar gradually and beat until very light and fluffy(about 3 minutes). Scrape down the bowl once ot twice and then beat in vanilla.

Add the flour mixture in 4 additions, alternatively with the egg white/milk mixture. Begin and end with flour mixture. Beat until smooth on low-medium speed after each addition.

Fill cupcake holders. Bake for 25 minutes. Cool

For Frosting:

Beat butter until flurry. Add sugar. Once blended add raspberries. Mix. Add 2 ounces of white chocolate. Spread on cupcakes. Garnish with 2 ounces of remaining chocolate.