For the Cupcakes: Adjust oven rack to middle position and preheat oven to 350°F. Coat muffin tins with baking spray and line with cupcake liners.

Whisk flour, baking powder, and 1/2 teaspoon salt in medium bowl; set aside. With mixer fitted with paddle attachment, beat 1 3/4 cups sugar and 8 oz. (2 sticks) butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add 4 whole eggs, one at a time, beating well after each addition. Add rosewater and beat just to combine.

Reduce speed to low and add flour mixture in 3 batches, alternating with milk. Mix just until combined, scraping sides and bottom of bowl with rubber spatula as needed. Fold in raspberries with rubber spatula.

Divide batter equally between prepared cupcake tins, until about 3/4 full. Bake until cake tester inserted in center of cupcakes comes out clean, about 20 minutes. Transfer tins to cooling racks and cool 10 minutes in pans. Turn cupcakes directly onto racks (they will be upside down) and cool completely, about 1 hour.

For the Icing: Using whisk attachment, whip cream cheese, 4 oz. (1 stick) butter, vanilla, and 1/4 teaspoon salt on medium speed until light and fluffy, about 2 minutes.

Reduce speed to low, add confectioners’ sugar, and whip until incorporated, scraping bottom and sides of bowl with rubber spatula as needed, 30 to 60 seconds. Increase speed to medium-high and continue to whip until frosting is light and fluffy, 2 to 3 minutes.

For the Rose Petals and Assembly: Dip petals, one at a time, in 2 lightly-beaten egg whites, gently rubbing whites all over petals with fingertips. Toss petals in the 1 cup of sugar, shaking off excess. Arrange on cooling rack and allow to set at least 1 hour and up to overnight.

Ice cooled cupcakes and decorate with rose petals. Serve.