Preheat oven to 350F degrees.
Line muffin tin with 12 cupcake liners. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
Add butter and sugar and whisk mixture will be gritty. Whisk in egg whites, yogurt, milk, and vanilla, Hazelnut extract until well mixed
Slowly mix dry ingredients into the wet ingredients until no lumps remain.
Fill the 12 cupcake liners and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool.
Frosting
Beat butter on med speed for about 3-4 minutes until completely smooth and creamy.
Add powder sugar, cream, and vanilla while the mixer is running. Increase to high speed and beat for 1 minute. Add the raspberries and beat 2 full minutes.
Add more powdered sugar if frosting is too thin or looks wet.