Cut the vanilla pod in half lengthwise, scrape out the seeds. Place the butter in a bowl and beat in the sugar and salt with the vanilla seeds. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the milk. Combine the flour and baking powder, stir into the mixture. Place muffin cases in the muffin tin. Divide the batter into them.
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.
Cut the butter into pieces, place in a bowl with sugar and raspberry powder and, using the whisk attachment on a mixer, beat for approx. 2 mins. until light and fluffy. Crush the raspberries with a fork, stir into the mixture with the cream cheese and beat until smooth.
Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes. Sprinkle with the raspberries and coconut flakes.