Preheat oven to 350°F. Line cupcake pan with cupcake liners.
In a medium bowl, mix together the flour, baking powder and salt. Set mixture aside.
In the bowl of a stand mixer with the paddle attachment on, mix together the butter and sugar on medium-high speed until thick and fluffy, about 5 minutes. Scrape down the sides as needed.
Add eggs one at a time, mixing well with each addition. Add the vanilla and mix on high speed until well combined. If the mixture looks curdled, mix a little longer, but I won't impact the final cupcake.
Reduce speed to medium and add the flour mixture in thirds, alternating with the buttermilk, mixing between each addition until just incorporated.
Scrape down the bowl, add the freeze dried raspberries, and mix until fully combined and smooth.
Fill each cupcake liner about ⅔ full with the batter.
Bake for 20 minutes at 350°F, or until a toothpick inserted into the center of the cupcake comes out clean.
Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool fully before frosting.