Delicious and fluffy raspberry cupcakes made with a mix of all-purpose and almond flour, featuring mashed raspberries in the batter and topped with vanilla frosting.
1: Preheat oven to 350F & spray/line a cupcake tin.
2: In a mixing bowl, whisk together the dry ingredients & in a small bowl whisk together the wet ingredients.
3: Pour the wet ingredients into the dry and stir until combined.
4: Scoop the batter into the cupcake tin (makes 7 large cupcakes), press a couple of extra raspberries into the center, and bake for 16 minutes.
5: Top with vanilla frosting mixed with mashed raspberries.
