For the Cupcakes:

1. Preheat the oven to 350 degrees and line a cupcake tin with 12 cupcake liners.
2. In a measuring cup or container, combine the almond milk, coconut milk, lemon extract, and the zest and juice from one lemon. Set aside.
3. In a separate bowl or container, combine the flour with the baking powder, baking soda, and salt. Whisk well. Set aside.
4. In a large bowl, combine the melted coconut oil, agave, and cane sugar. Whisk well until combined.
5. Add a third of the flour mixture and whisk. Add a third of the wet mixture and mix well. Continue alternating between the flour and wet mixture, adding a third of each at a time.
6. Mix well but do not over-mix (a few lumps are okay).
7. Fill each cupcake liner about a third of the way full and bake cupcakes until they spring back when touched and a toothpick inserted in the center comes out clean, about 22-25 minutes.

For Frosting:

1. Puree the fresh raspberries and strain through a fine mesh strainer. Measure out 1/2 a cup.
2. Gently melt the coconut butter until almond butter consistency. Soften the coconut oil until room temperature, but not melted. Blend the coconut butter in a high-speed blender with the coconut oil until incorporated.
3. Add in the raspberry, vanilla, and agave. Blend until thoroughly mixed.
4. Place the mixture in a bowl and slowly whisk in the powdered sugar until no lumps remain.
5. Refrigerate the frosting until thickened, about a 30-45 minutes.
6. Frost cooled cupcakes and top with a fresh raspberry.