Start by making your white chocolate ganache filling as it needs time to set. Pour the heavy cream into a saucepan over low heat until it starts to simmer. Pour over the white chocolate and let sit then stir until smooth. Set in the fridge for 1-2 hours.

Preheat the oven to 350°F (175°C) and line cupcake pans.

Whisk together flour, salt, and baking powder. In a mixer, combine butter, oil, and sugar until fluffy. Add eggs and vanilla, mix in sour cream. Combine with dry ingredients and then add milk. Fill liners and bake for 18-22 minutes.

Make raspberry buttercream frosting by mixing butter and confectioners' sugar, then add salt, lemon juice, vanilla, and raspberry powder until fluffy. Adjust with heavy cream if needed.

Whip the chilled ganache until light and fluffy. Core the cupcakes and fill them with ganache. Frost with raspberry buttercream.