Vanilla Ganache (prepare the day before)

1. Finely chop the white chocolate and place it in a heat-resistant bowl.
2. Heat the heavy cream in a saucepan with the vanilla extract or the seeds from half a vanilla bean until it begins to simmer.
3. Pour the hot cream all at once over the white chocolate and let it sit for a few moments.
4. Mix with a flexible spatula until the chocolate is completely melted.
5. Blend the mixture using an immersion blender to eliminate any small, unmelted chocolate pieces.
6. Cover directly and let it rest in the refrigerator for at least 6 hours until the ganache is completely cooled.

Cupcakes batter

1. Preheat your oven to 350°F (180°C) and place the cupcake liners in your cupcake pan.
2. In a bowl, mix and sift together the dry ingredients: flour, cornstarch, baking powder, and salt.
3. Start by placing the softened butter in the mixing bowl of your stand mixer with the powdered sugar, and mix with the whisk attachment for 5 minutes on medium speed.
4. Continue until a creamy mixture is achieved; the butter will lighten, and the sugar will dissolve.
5. While keeping the mixer running on low speed, incorporate the eggs and vanilla, mixing until you achieve a smooth mixture, about 2 minutes.
6. Alternately incorporate the buttermilk and dry ingredient mixture using a flexible spatula.
7. Finish by adding the raspberries, mixing just enough to evenly incorporate them into the mixture.
8. Pour the batter into the cupcake liners, filling them 3/4 full.
9. Place a few raspberries on top and bake for approximately 20 minutes.
10. Allow the cupcakes to cool completely at room temperature.

Assembling the Cupcakes

1. Whip the cooled white chocolate ganache with an electric mixer for 2 minutes on medium-low speed until it becomes smooth and firm.
2. Fill a piping bag fitted with a star tip with the ganache and decorate the tops of the cupcakes in a swirling motion, garnish with a raspberry, and refrigerate for at least 1 hour before serving.