Vegan Lemon Coconut Cupcakes

Vegan lemon and coconut cupcakes are topped with a raspberry frosting made from coconut butter and coconut oil.

For the Cupcakes:
½ cup melted coconut oil
½ cup cane sugar
¼ cup agave syrup
Zest and juice of one lemon
1 cup unsweetened vanilla almond milk
½ cup full fat coconut milk
2 teaspoons lemon extract
1½ cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

For the Frosting:
1 cup coconut butter
1 cup coconut oil
½ cup raspberry puree (from about 12 ounces of fresh raspberries)
2 teaspoons vanilla extract
1 tablespoon agave
⅓ cup powdered sugar
Fresh raspberries, for garnish

View the full recipe at Parsnips + Pastries →