Preheat the oven to 350 degrees. Place paper liners or decorative cupcake papers into a standard muffin tin.
In a large bowl, add flours, baking powder, salt, and cinnamon. Whisk together until well combined.
Add remaining ingredients to a blender besides the raspberries. Blend until smooth.
Pour blender contents into the bowl with the dry ingredients. Stir with a spatula or spoon until just combined and no dry flour remains.
Divide the batter between the 12 muffin cups. Bake until a toothpick inserted into the center comes out clean, 16 to 18 minutes. Place cupcakes on a cooling rack.
Once cooled, spread frosting over each cupcake with a butter knife or small spatula. Sprinkle crushed freeze-dried raspberries over the top or decorate with other toppings as desired.