Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the eggs one at a time, then add the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.

In a separate bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla extract, mixing until fully combined.

Spoon about 1 tablespoon of cupcake batter into each liner. Then, add a scoop of the cheesecake filling on top.

Top with another tablespoon of cupcake batter, covering the cheesecake filling.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

While the cupcakes are cooling, combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the raspberries break down and the mixture thickens.

Allow the cupcakes to cool completely, then drizzle the raspberry topping over each cupcake before serving.