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Preheat the oven to 180 degrees and place all 9 cupcake cases in your tray.
2
In a large bowl, mix the coconut oil, almond milk and maple syrup together with a whisk well.
3
Mix Egg Replacer water and add to the wet mixture.
4
Add the buckwheat flour, baking powder, together then combine with the wet mixture.
5
Finally stir through the almond yoghurt and frozen raspberries so they are evenly distributed. Divide the mixture evenly between the cupcake cases and Bake for 22 – 25 minutes.
6
Meanwhile make the cream cheese frosting by whisking the almond cheese, maple syrup and vanilla extract together until it is all combine and stiff.
7
Leave the cupcakes to cool completely before piping and decorating. Enjoy!