Preheat oven to 350 degrees.
Line 8 muffin cups with paper liners.
In a medium bowl, combine the coconut flour, arrowroot powder, salt and baking soda.
In a large bowl, combine the eggs, agave nectar and vanilla extract with a handheld mixer.
Blend the dry ingredients into the wet ingredients and with a handheld mixer combine thoroughly.
Mash ½ cup raspberries.
Add mashed raspberries to batter and stir.
Scoop ¼ cup of batter into each muffin cup.
Bake for 20-25 minutes until cupcakes are done.
Once cupcakes are cooled, you then can icing them