Preheat oven to 350. Line 20 cupcake holes with liners.
Combine all the ingredients for the cupcakes in a large bowl and beat with an electric mixer until smooth. Divide between the prepared cupcake tins. Bake for 30 minutes. Cool completely. They will sink a bit creating a well for the filling.
Meanwhile, combine the first 3 filling ingredients in a small saucepan over medium-low heat and simmer for 5 minutes. Sprinkle the gluccomannan on top and stir well. Set aside.
Next, to make the icing, beat the cream cheese and butter until smooth with an electric mixer. Beat in the sweetener, raspberries, and champagne.
When the cupcakes have cooled divide the filling between them. Pipe the icing on top. Store in the refrigerator.
*** You may substitute raspberry seltzer for the champagne if you prefer.