oven to 350 degrees F. Add all of the ingredients into your
mixer and mix them up. Make sure to soften your butter first.
After the contents are mixed together add in the raspberries
and fold them in by hand gently.
paper-lined muffin tins 2/3 full. Bake for 15 minutes or until
a toothpick inserted into muffin comes out clean. Allow the
cupcakes to cool for 15-20 minutes before topping with Agave
Raspberry Whipped Cream (below) if desired.
Agave Whipped Cream
Brick of cream cheese
1/4 cup Volcanic AGAVE Nectar
3 Tablespoons softened butter
1 teaspoon Mexican Vanilla
ingredients into a bowl. Beat until peaks form. You can add
raspberries for color too.