Preheat oven to 350°F. Prepare mega mini muffin pan with mini baking cups.

In medium bowl, combine flour, baking powder and salt.

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Add flour mixture alternately with milk; blend until just combined. Fill baking cups 2/3 full with batter.

Bake 11-13 minutes, rotating pan after 5 minutes, or until toothpick inserted in center of cakes comes out clean. Cool in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.

For buttercream, place raspberries in the bowl of a food processor and pulse until a fine powder forms. Sift raspberry powder with confectioners’ sugar, discarding any seeds.

In large bowl, beat butter with electric mixer on medium speed until smooth. Gradually add sugar mixture, 1 cup at a time, beating well after each addition (icing will appear dry). Add 2 tablespoons milk; beat on medium speed until light and fluffy, adding 1 additional tablespoon milk if needed. Ice cupcakes and top with sprinkles, if using.