1. Preheat the oven to 350°F and line a cupcake pan with liners.

2. To make the raspberry sauce, combine sugar, raspberries, and peach nectar in a saucepan over medium-low heat. Simmer for 10 minutes, stirring and crushing berries.

3. Strain the mixture through a sieve into a bowl, pressing out the juice. Discard solids and chill the sauce.

4. Cream butter and sugar in a large bowl until light and fluffy.

5. Add eggs one at a time, mixing and scraping the bowl after each addition.

6. Blend in yogurt and vanilla. Then add flour, baking soda, baking powder, and salt. Mix for 2 minutes on medium speed.

7. Divide batter into cupcake liners, filling each 2/3 full.

8. Make a small well in the center of each cupcake and add a small amount of raspberry sauce. Swirl gently with a toothpick. Reserve 5–6 tablespoons of sauce for the frosting.

9. Bake for 19–24 minutes, or until golden and a toothpick comes out clean. Cool on a wire rack.

10. To make the frosting, beat butter until smooth and pale, about 2 minutes.

11. Add powdered sugar one cup at a time, mixing and scraping the bowl. Add half & half, vanilla, and raspberry extract, and mix 1 more minute.

12. Remove half the frosting and set aside. Add reserved raspberry sauce to the remaining frosting and mix for 2 minutes.

13. Place both white and pink frostings side-by-side on plastic wrap. Roll into a log, snip the end, and insert into a piping bag.

14. Pipe swirled frosting onto cooled cupcakes. Top with a raspberry and freeze-dried raspberry pieces if desired.