Preheat oven to 375 degrees.
Line the mini muffin pan with small cupcake liners.
In a stand mixer add the egg, buttermilk, oil and vanilla and mix well.
Add the sugar and mix again.
Add the cassava flour and the baking powder and mix until combined.
Place 3-4 frozen raspberries into each muffin cup.
Use a small ice cream scoop to scoop out even amounts of batter into each lined cup. Fill 3/4 full. Top each muffin with another raspberry
Sprinkle vanilla sugar over all.
Bake in oven for 12-15 minutes.
Remove from the oven and cool.
Enjoy!