PREPARE THE RASPBERRY COMPOTE

1. Add the raspberries, sugar, lemon juice, and a pinch of salt to a small saucepan.
2. Cook over medium heat, stirring frequently, until the raspberries begin to release their juices and break down.
3. Continue simmering for 8–10 minutes, stirring often and gently mashing the berries with a spoon or spatula, until the mixture looks darker, slightly reduced, and jammy.
4. In a small bowl, whisk together the cornstarch and water to create a slurry.
5. Reduce the heat to medium-low and slowly stir the slurry into the raspberry mixture. Cook for 1–2 more minutes, stirring constantly, until the compote thickens and becomes glossy.
6. Remove from the heat, stir in the vanilla bean paste, and let cool for about 10–15 minutes.
7. Transfer to a bowl or jar and refrigerate until fully chilled before filling the cupcakes. The compote will continue to thicken as it cools.

MAKE THE CUPCAKE BATTER

1. In a large mixing bowl, add the gluten-free 1:1 flour, sugar, almond flour, cornstarch, baking powder, and salt and whisk to combine.
2. Add the softened, cubed butter and mix on low speed until the butter is fully worked into the dry ingredients and the mixture looks like coarse breadcrumbs with no visible pieces of butter remaining.
3. Add the oil and mix until evenly incorporated. The mixture should look slightly more hydrated but still crumbly.
4. Add the sour cream, egg whites, vanilla bean paste, and almond extract. Mix on low speed until the batter begins to come together, then increase to medium-low and mix just until smooth.
5. Add the milk and mix just until fully combined, scraping down the sides and bottom of the bowl as needed.
6. Let the batter rest at room temperature for 10–15 minutes to allow the gluten-free flour to hydrate before baking. Avoid resting the batter longer, as this can affect the rise of the cupcakes.

BAKE THE CUPCAKES

1. Preheat the oven to 325°F and line a standard cupcake pan with paper liners.
2. Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
3. Bake for 22-24 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out with a few moist crumbs attached.
4. Let the cupcakes cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely before filling and frosting.

PREPARE THE RASPBERRY MASCARPONE FROSTING

1. In a large mixing bowl, beat the butter and cream cheese on medium speed until smooth and creamy.
2. Add the powdered sugar gradually, mixing on low speed until combined. Then, increase the speed to medium-low and beat until smooth and fluffy.
3. Add 2 tablespoons of freeze-dried raspberry powder, vanilla bean paste, and salt, mixing until evenly combined. (To make the raspberry powder, pulse freeze-dried raspberries in a food processor until finely ground and measure out 2 tablespoons.)
4. Add the cold mascarpone and mix on low speed just until smooth and combined. Avoid overmixing, as mascarpone can become thin or grainy.
5. Add the raspberry compote and mix on low speed just until incorporated.
6. If needed, add additional powdered sugar, 1-2 tablespoons at a time, until the frosting reaches a pipeable consistency. If the frosting becomes too thick, add 1-2 teaspoons cold heavy cream to soften it slightly.

ASSEMBLE THE CUPCAKES

1. Use a cupcake corer or small knife to remove the center from each cupcake.
2. Fill each cupcake with about 2 teaspoons of chilled raspberry compote.
3. Transfer the raspberry mascarpone frosting to a piping bag fitted with your preferred piping tip, or simply spread the frosting onto the cupcakes with an offset spatula or knife.
4. Garnish with fresh raspberries and serve.

Store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days.