Cupcakes

1. Preheat the oven to 325°F. Line a cupcake pan with paper liners.
2. Add lemon juice to the almond milk, stir and set aside.
3. In a bowl, combine maple syrup, coconut sugar, SunButter, coconut oil, and vanilla. Beat with a hand mixer until combined and light.
4. Add the flours, baking soda, baking powder, and salt. Beat again until just combined.
5. Add the almond milk + lemon juice mixture, mix briefly until you have a smooth batter.
6. Scoop into the cupcake pan, filling each 3/4 of the way.
7. Bake 30-35 minutes at 325°F.
8. Cool in the pan 15 minutes, then move to a cooling rack to cool completely (you can chill them to speed this up).
9. Once cool, use a cupcake corer or a spoon to create a cavity in the middle of each cupcake and fill with a teaspoon of jam.

SunButter Frosting

1. With a hand mixer, beat together butter and SunButter until light and fluffy.
2. Add vanilla extract and 1 cup powdered sugar. Continue whipping.
3. Add remaining powder sugar and 1 tablespoon almond milk. Whip with a hand mixer until smooth and fluffy.
4. Transfer to a piping bag and pipe onto the cupcakes, or spread with an offset spatula
5. Top with more jam and fresh berries before serving.