These are so delicious. Make them today. Make sure you share, or you will eat the entire batch. Amazing. Simply. Amazing. If you don't already own Elana Amsterdam's The Gluten-Free Almond Flour Cookbook (of the blog Elana's Pantry) you need to own it. It's amazing!

Vanilla Cupcakes with Raspberry FIg Filling:

Cupcake Batter:
3 c blanched almond flour
1/2 t salt
1/2 t baking soda
1/4 c grapeseed oil
1/2 c agave nectar
2 lg eggs
1 T vanilla extract
1/2 t apple cider vinegar
1/4 t orange zest

Filling:
1/2 c dried figs
1/2 c raspberry fruit spread (*I chose the variety that was sweetened by fruit juice and had no other ingredients or added sugar)

Preheat the oven to 350F. Line 24 mini-muffin cups with paper liners.

To make the batter, combine the almond flour, salt, and baking soda in a large bowl.

In a medium bowl, whisk together the grapeseed oil, agave nectar, eggs, vanilla, vinegar, and orange zest. Stir the wet ingredients into the almond flour mixture until thoroughly combined.

To make the filling, place the figs in a food processor and pulse to a fine paste. Gradually pulse in the raspberry fruit spread.

Scoop 1 heaping TEASPOON of batter into each lined mini-muffin cup. Drop 1 TEASPOON of the raspberry-fig mixture into the batter. Cover the filling by scooping an additional heaping TEASPOON of batter onto each cupcake.

Bake for 12-17 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 30 minutes, then serve.