Ingredients (makes 1 dozen):

• 1 1/2 Cups GF flour blend
• 1 Cup non-dairy milk
• 1 Cup sugar
• 1/2 Cup apple sauce
• 1/2  Cup cocoa powder
• 2 Tablespoons maple syrup
• 1 Tablespoon xanthan  gum
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 2 teaspoons cider vinegar
• 1 teaspoon baking soda
• 1/4  teaspoon salt

Raspberry Butter Cream:

• 3 1/2 Cups confectionery sugar
• 1/2 Cup veg shortening or coconut oil (room temp.)
• 1/2 Cup non-dairy butter
• 1/2 Cup raspberry puree
• 1/4 Cup non-dairy creamer
• 1 lemon, zested
• 1 1/2 teaspoons vanilla extract

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.  In a large mixing bowl combine your GF flour blend, cocoa, sugar, salt, baking soda, baking powder, xanthan gum, and stir until blended.  Mix in your non-dairy milk, apple sauce, maple syrup, vanilla extract, and stir until fully combined.
2. Line your cupcake tin with paper liners and spray with non-stick spray.  Fill each tin 3/4 full and pop them in the oven for 20-25 minutes.  Insert a toothpick into the center and if it pulls out clean, the cupcakes are done!
3. To make the raspberry butter cream, blend the raspberries in your immersion blender.  In your stand mixer combine the shortening, butter, sugar, non-dairy creamer, raspberry  puree, lemon zest, and lemon extract and mix on low-medium.  Turn the mixer up to medium speed and blend until your butter cream has soft fluffy peaks.
4. Once your cupcakes are done baking, be sure to let them cool completely!!   Once they are cool pipe your cupcakes as you wish! Optional: sprinkle with chocolate chips & dried raspberries

5. Enjoy eating whole!