INGREDIENTS

• 1/2 cup blended blackberries, not frozen
• 1/2 cup soy milk
• 1 teaspoon apple cider vinegar
• 2.75 cups all purpose flour
• 1 cup Natvia natural sweetener
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup coconut oil
• 10.5 teaspoons vanilla extract
• 0 Blackberries, not frozen (to put inside cupcake)
• 1 cup Natvia powdered sugar
• 1/2 cup vegan butter, cold
• 2 tablespoons non dairy milk
• 1 teaspoon Apple cider vinegar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon lemon juice
• 1/4 teaspoon salt
• 0 Lemon zest to garnish

1/2 cup blended blackberries, not frozen

1/2 cup soy milk

1 teaspoon apple cider vinegar

1 1/4 cups all purpose flour

1 cup Natvia natural sweetener

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup coconut oil

2 1/2 tsp vanilla extract

Blackberries, not frozen (to put inside cupcake)

For the cream cheese icing:

1 cup Natvia powdered sugar

1/2 cup (108 grams) vegan butter, cold

2 tablespoons non dairy milk

1 teaspoon Apple cider vinegar

1/2 teaspoon vanilla extract

1/4 teaspoon lemon juice

1/4 teaspoon salt

Lemon zest to garnish