Blend the raspberries into a smooth texture. If you are using frozen fruit, let it defrost first.
Beat the room temperature butter with stevia and sea salt until it gets creamy. Add one by one egg and keep beating.
Mix cacao with baking soda and add apple cider vinegar. Now add this to the blended raspberries. Add this mixture to the eggs and butter. Add the Ceylon cinnamon.
Combine almond flour and psyllium and add it to the main mixture spoon by spoon. The batter should get thicker.
Distribute the batter into silicone (or greased metallic) cupcake moulds and bake in the oven for 15-17 minutes at 200ºC (400ºF)
While the cupcakes are being baked, mix mascarpone with sour cream, sweetener, vanilla extract and place it in a piping bag. Leave the icing in the refrigerator.
When the cupcakes are baked, remove them from the moulds and cut a very thin layer from the bottom of each cupcake. Now, return these thin discs of cake in the oven and let them dry out at 100ºC (200ºF) for 5-10 minutes. Place cupcakes in paper cups and let them cool down totally.
Decorate them with the mascarpone based icing. Now take the thin slices of cake you've dried in the oven and crush them with your fingers to decorate the cupcakes. You can also add some red berries as the final touch.