Vegan Lemon Cupcakes with Fresh Berry Filling and Lemon Buttercream

Ingredients

• 6 ounces vegan margarine, melted
• 1 1/2 cups organic cane sugar
• 6 tablespoons applesauce
• 6 ounces soy milk
• 2 tablespoons vanilla extract
• 2 tablespoons fresh lemon zest
• 2 1/4 cups organic, unbleached white flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup chopped raspberries
• 1/2 cup chopped strawberries
• 2 tablespoons organic cane sugar
• 1 tablespoon fresh lemon zest
• 2/3 cup organic vegetable shortening
• 1/3 cup vegan margarine
• 4 cups powdered sugar
• 3 to 4 tablespoons lemon zest

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