Moist Gluten-Free Chocolate Cupcakes with Raspberry Buttercream

Ingredients

• 1 2/3 cups fine almond flour
• 1/2 cup cocoa powder, sifted
• 1/3 cup tapioca starch
• 1/3 cup coconut sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/3 cup maple syrup
• 1/4 cup strongly brewed coffee, cooled
• 2 eggs
• 1/3 cup avocado oil or neutral flavored oil
• 2 teaspoons vanilla extract
• 30-40g freeze-dried raspberries, crushed into powder and sifted
• 225g salted butter (2 sticks)
• 1 1/2 cups powdered sugar, sifted
• 1 tablespoon vanilla extract
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon almond extract
• 12 fresh raspberries
• Multi-colored or chocolate sprinkles