Preheat oven to 325 degrees. Line cupcake pan with liners; set aside.
In a mixer with the paddle attachment, add the dry ingredients. Mix on low and slowly add the oil. Add the eggs, milk, extract and raspberry puree and mix on medium speed for about 3 minutes scraping the sides as needed.
Fill cupcake liners 3/4 full. Bake for 20 minutes. Cool completely before frosting.