• Preheat oven to 350* F. Line a cupcake pan with 12 paper liners.
• Combine flour, baking powder and salt together in a medium bowl. Whisk and set aside.
  1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
• In a large bowl, combine sugar and lemon zest. Rub the lemon zest into the sugar with your fingers to release the oils.
  1 Cup Granulated Sugar, The Zest of 1 Lemon
• Into the sugar, add the non-dairy milk, oil, lemon juice and vanilla. Whisk well.
  ¾ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 1 tablespoon Lemon Juice, 1 teaspoon Vanilla Extract
• Add the dry ingredients to the wet ingredients and whisk to for the batter.
• Portion the batter into a cupcake tin that is lined with liners. Filling each liner up ⅔ of the way.
• Bake in a 350* F oven for 19-23 minutes or until a toothpick inserted into a cupcake comes out clean.
• Allow to cool completely before frosting.

Make the Frosting

• Completely crush the raspberries into a fine powder with a rolling pin or in a food processor. Set aside.
  1 ½ Cups Freeze Dried Raspberries
• Cream the vegan butter in the bowl of a stand mixer fitted with the paddle attachment until fluffy and smooth.
  16 tablespoon Vegan Butter
• Add the finely crushed raspberries and mix to combine.
• Add the powdered sugar and mix on low until just combined. Then add the lemon juice and mix on medium speed for 30 seconds.
  3 ½ Cups Powdered Sugar, sifted, 1 ½ teaspoon Lemon Juice
• Add the non-dairy milk and mix on medium speed until well combined and fluffy.
  2 tablespoon Non-Dairy Milk

Fill and Decorate the Cupcakes

• Using a paring knife, cut a circle into the top of each cupcake, angling the tip of the knife toward the center to create a cone shape. Remove the piece of cupcake.
• Place the jam in a piping bag or a plastic bag and fill the cupcake centers with jam.
  ½ Cup Raspberry Jam
• Top each cupcake with raspberry frosting using a piping bag or by spreading it with a knife.