Divide batter into 24 muffin tins. (I used silicone liners as well as disposable paper liners with no real issues.) Bake on 350º for about 16-18 minutes or until a toothpick comes out mostly clean. (With no sugar and whole wheat flour, the key is to underbake them just slightly.) Let cool COMPLETELY before topping with whipped cream.

Bring the raspberries, maple syrup, and water to a simmer in a small sauce pot. Mix together well, and mash raspberries. Simmer until a thick syrup forms, 5-8 minutes. Remove from heat and place in refrigerator to cool completely. (At this point you can strain out the seeds. I left them alone because I don’t have a fine strainer.)

Whip the cream as usual (blender, mason jar, stand mixer, whisk, etc.).

When soft peaks form, fold in the raspberry syrup until combined. When cupcakes are cool, frost with the whipped cream! (I put the cream in a sandwich bag, cut off a little corner, and “piped” it out onto the cupcakes. Store raspberry whipped cream in the refrigerator.

NOTE: The cupcakes are best at room temperature. The texture is a little less crumbly than normal with applesauce and honey, so if you’re looking for a more traditional cupcake, you want to use white sugar.