Preheat oven to 350 degrees.

In a bowl combine almond flour, arrowroot flour, baking soda, baking powder, salt and coconut sugar and whisk to combine.  Then add in 2 tablespoons almond milk, ghee, eggs and vanilla extract and whisk to fully combine.

Add in ½ cup of freeze dried raspberries that have been crushed (crush them after measuring - I place them in a zipock bag and mash them with a meat tenderizer) and combine with the batter.

Line a muffin tin with cupcake liners and scoop the batter evenly into 6 cups.

Bake for 18 minutes and then let cool.

For the topping, combine melted coconut butter, ¼ cup crushed freeze dried raspberries (measured after crushing), maple syrup and 2 tablespoons almond milk. Mix until fully combined.  Add topping to the cupcakes once they are cooled and top with some sprinkles if you desire!