Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
For the base: In a bowl, mix flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla. Alternately blend in flour mixture and milk, starting and ending with flour. Fill each cupcake liner halfway with batter.
For the cheesecake filling: Beat cream cheese, sugar, egg, and vanilla until smooth. Spoon a tablespoon of this mixture on top of the batter in each cup, followed by a spoonful of raspberry preserves.
Bake for 20-25 minutes or until set and a toothpick comes out clean. Cool completely.
Garnish with fresh raspberries before serving.