Whip butter in mixer using the paddle attachment for several minutes until butter is smooth and creamed.
Pour powdered sugar into mixing bowl 1 cup at a time.
Add raspberry preserves, vanilla extract, and milk. Continue beating until all ingredients are well combined. Then beat at a high speed for 2 minutes to whip some additional air into the frosting. Set aside
**This is an additional step.
Melt white chocolate morsels in microwavable bowl. Add a small layer to the top of each cupcake. Let cool.
Once white chocolate is hardened, pipe raspberry frosting with any tip. Any left over white chocolate can be drizzled on top for decoration.