Combine the lemon juice and almond milk in a small bowl and set aside for 5 mins.

Preheat the oven to 350 degrees Fahrenheit.  Line muffin pan with baking cups.

In a large bowl mix together the flour, sugar, baking powder, baking soda, and salt.

Add melted Earth Balance, vanilla, and zest to the almond milk and mix well.

Pour the liquid mixture into the bowl with the flour and stir until it is incorporated.  Don’t over stir.

Spoon into the muffin pan, dividing evenly.

Bake for 20-22 mins, or until a toothpick comes out clean.

Let cupcakes cool completely.

Make the frosting while waiting. With an electric mixer beat the Earth Balance until smooth. Beat in the powdered sugar, vanilla, jam, and lemon juice.

Add raspberry jam to a pastry bag with a round decorating tip and poke about halfway down into each cupcake. Gently squeezing to fill the inside.

Apply a base layer of frosting to each cupcake. Don’t worry if some of the jam filling gets into the frosting.

Put the remaining frosting a pastry bag with a medium-sized round decorating tip.   Pipe the frosting on with a small back and forth motion to create squiggles.

Place cupcakes in the refrigerator for 20 mins to let the frosting harden.

With a pastry brush, spread a thin layer of seedless jam over each cupcake. Making sure to fill the recessed areas.

Enjoy