Preheat oven to 350 degrees. Place cupcake liners in cupcake tin.
Mix flour, baking powder and salt together in a bowl. Set aside.
In a stand mixer, cream sugar, softened butter, and olive oil together. Mix for about 2 minutes. Add the vanilla and eggs one at a time, mixing well between adding each egg. Scrape down sides of mixing bowl and mix well again.
Add about half the flour mixture, mix until combined. Add the almond milk and mix together. Add the remaining flour mixture and mix until all the ingredients are combined well and batter is smooth.
Fill cupcake liners about 3/4 full and bake in 350 degree oven for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
Once baking time is down, remove cupcakes from tin and place on a cooling rack. Once cooled, hollow out a small area in the middle of each cupcake and place about 1/2-1 tbsp of raspberry filling in each.