3-4fresh raspberries, or ½ teaspoon raspberry extract
Instructions
Preheat the oven to 350° F, and line a 12-count cupcake tin with cupcake papers.
In a medium bowl, sift together the flour, baking powder, and salt.
Next, in a separate bowl, combine the soy milk and ground flaxseed, and let thicken - about 5 minutes.
After that, add the melted coconut oil (or vegan butter), sugar, lemon zest and juice and vanilla to the milk and flaxseed. Whisk well.
Add the sifted dry ingredients to the wet, and fold together until everything is incorporated. Fill the cupcake wells about ⅔ - ¾ of the way full, and then bake for 22-25 minutes, until a toothpick inserted comes out clean.
While that's happening, make the frosting by combining all the ingredients together. Mess around with adding more cream cheese or confectioner's sugar to achieve a good, pipe-able consistency. Store in the fridge.
Let the cupcakes cool completely, and then load the frosting into a piping bag. Pipe a design atop the cupcakes, and then plop a fresh raspberry down in the center.