Preheat the oven to 375ºF and adjust the rack to the middle position. Peal and chop beets. Toss with olive oil and place in a foil pouch. Roast until tender about 45 minutes. Allow to cool.
Place the roasted beets, vanilla and buttermilk in a food processor or blender and blend until smooth.
Pour the beet mixture into a large mixing bowl. Add the almond flour, coconut flour, cocoa powder, maple sugar or cane sugar, baking powder, eggs and butter. Whisk until smooth, about 30 seconds.
Divide evenly into a lined muffin tin. Bake for 20 minutes or until baked through. Cool completely.
For the Frosting
Make your whipped cream. Whisk mascarpone, vanilla and honey in the bowl of a standing mixer until smooth. Using a spatula, fold in whipped cream. Frost cooled cupcakes with frosting and top with a fresh raspberry and sprinkle with dried raspberries, if using. These are best served the day they are made. but I made my cupcakes and frosting the day before and frosted just before serving. Enjoy.