Preheat the oven to 350 degrees. Line cupcake pans with liners.
In a medium bowl, sift the flour, baking powder, cinnamon, and salt and set aside.
In a large bowl, beat the butter until creamy using an electric mixer. Gradually add the sugar and beat until light and fluffy.
Add the egg yolks, one at a time beating after each addition. Add the vanilla extract and beat until combined.
With the mixer on low, alternately add the flour mixture and milk, beating well in between.
In a small bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating until stiff peaks.
Add about half of the eggs whites and fold into the batter until combined. Fold in the remaining egg whites.
Fold in the peaches and raspberries until evenly combined.
Using a 1/4 cup, pour batter into prepared cupcake pan to about 3/4 full.
Bake for 25-30 minutes or until a toothpick inserted center of cake comes out clean.
Allow to cool before frosting.