Preheat the oven to 350 degrees F. Grease a standard 6-cavity donut pan. Set aside.
Cream butter and sugar for 3-5 minutes until it becomes pale, then add eggs, one at a time. Do not overbeat. Add in vanilla and mix until just combined.
Sift in flour, salt and baking powder together in a separate bowl. Fold dry ingredients into the butter/sugar mixture until well combined. Do not overmix.
Pipe the donut batter into the Donut mold. Place 4 raspberries into each.
Bake for 20-25 min or until a skewer inserted comes out clean.
Let the donuts chill in the fridge before glazing.
Make Raspberry puree: In a food processor, Blend ½ cup of raspberries with 2 teaspoons granulated sugar. Blend for two minutes or until the mixture is completely smooth. If necessary, scrape down the sides and continue blending. Remove the purée from the blender and transfer it to a small bowl, set aside.
Make the glaze: While the donuts are baking, mix 2 tablespoons of raspberry purée with 1 cup of powdered sugar. Stir until combined and there are no lumps.