Preheat oven to 350F.
In a large mixing bowl cream together butter and sugar until fluffy. (About 3-4 minutes on medium speed).
Add in 1 egg and 2 egg yolks and mix until light and fluffy again (about 2 minutes on medium).
In a separate bowl combine flour and baking powder.
In a third bowl mix together remaining ingredients (heavy cream, raspberries, sour cream and vanilla).
Add 1/2 of the flour mix to butter/sugar/egg mix and stir to combine.
Add raspberry mix and mix to combine.
Add remaining flour and mix well until combined.
Line cupcake tins with cupcake liners and fill each liner 2/3 full.
Bake for 23-25 minutes until a toothpick comes out clean.
Let cool in pan for 5 minutes and then move to a cooling rack to let completely cool before frosting.