- 1/2 cup raspberries
- 1/4 cup butter
- 2 Tablespoons Powdered Erythritol or coconut sugar
- ¼ cup of greek yogurt
- Line a muffin pan with 8 muffin/cupcake liners. Set aside.
- For the cupcake, combine the cashews and pitted dates in a food processor or high powered blender and pulse to combine and break up the cashews into smaller bits. Mix in the Cashew Butter until everything sticks together.
- Divide evenly between the pans (we used a heaping tablespoon for each) and press into the bottom. Set aside.
- Heat the fresh raspberries with a tablespoon of water in a very small saucepan on the stove. Bring to a boil, then mash the raspberries down with the back of a wooden or silicone spoon. Reduce heat to medium-low or low, just enough for a gentle simmer. Simmer, pressing down occasionally, for about 3 minutes
- Place a fine mesh sieve over a bowl and pour the raspberry sauce into it. Press down to release as much liquid as possible into the bowl. Discard the solids caught in the sieve.
- Cream the softened butter using an electric mixer for about 2-3 minutes, until lightened in color and fluffy.
- Add the powdered sweetener or sugar and beat with the mixer again until smooth.
- Add the raspberry liquid and greek yogurt. Beat again until smooth. If frosting is too thick, add almond or cashew milk, one tablespoon at a time, until desired consistency is reached.
- Pipe the raspberry frosting on top of the cupcakes.
- Enjoy with some whipped cream if you’d like topped with raspberries.