Preheat oven to 350 F and line a cupcake tin with cupcake liners.

Place almond flour, coconut flour, baking powder and salt in a medium bowl and mix well.

In a large bowl, beat the butter and coconut sugar on high speed until well combined and creamy. Add maple syrup, eggs, vanilla and almond extract and beat until ingredients are well combine.

Slowly add dry ingredients (almond, coconut flour, salt & baking powder) into the butter mixture and mix for few minutes until well combined.

Spoon the batter into the cupcake tin, until the liners are about 3/4 of the way full. Baked at 350 F for about 25 minutes, or until toothpick inserted in the center comes out clean.

Let cupcakes cool out completely on a wire rack before frosting.

Blend 1/2 cup of raspberries in a blender. Strain raspberry cream through a fine sieve to catch the seeds.

Beat cream cheese and butter until creamy, starting on low speed and increasing to high. Slowly add the powder sugar and beat until well combined.

Add 1 tbsp vanilla extract and 3 - 4 tsp raspberry cream to the cream cheese mixture (add less or more depending on how vibrant pink you like your frosting to be).

Place the frosting into a piping bag and pipe onto the cupcakes.

Idea: You can top the cupcakes for garnish with raspberries, coconut flakes or finely chopped nuts (pistachios, walnuts, pecans etc )