To Make the Cupcakes
Preheat your oven to 350°F (175°C) and line a 18-cup cupcake tin with paper liners.
In a large bowl, use an electric mixer to beat the softened vegan margarine and sugar together until light and fluffy, about 2-3 minutes.
Beat in the vanilla extract, soy milk, lemon juice, and lemon zest until well combined.
In a separate medium bowl, sift or whisk together the flour, baking powder, baking soda, and salt.
Add the dry to the wet and mix on low speed just until combined. Be careful not to overmix.
Gently fold the diced frozen raspberries into the batter.
Fill the cupcake liners about 2/3 full with batter.
Bake immediately for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
To Make the Frosting
In a large bowl, beat the softened vegan cream cheese, raspberry jam, and softened vegan margarine until smooth and fully combined.
Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated, then increasing to medium-high speed.
Continue beating until a light, creamy, and smooth frosting forms.
Once cupcakes are completely cool, pipe or spread the frosting on top.
Do not overmix the batter after combining the wet and dry .
Mix just until the flour streaks disappear to ensure a tender, fluffy crumb.
