Preheat oven to 375F.

Start by combining your plant-based milk and apple cider vinegar in a bowl. Stir and let sit for 5 minutes and it will begin to curdle (similar to buttermilk).

Make your streusel topping by mixing all the ingredients together and use a fork to u0022cutu0022 the butter into smaller pieces. Place in refrigerator.

Combine dry ingredients and then slowly pour in vegan buttermilk. Mix until combined and no clumps.

Gently fold in raspberries.

Line cupcake tin with cupcake liners. Pour batter equally into each tin.

Sprinkle each with streusel topping.

Bake 25-30 min until crumble topping is slightly browned and toothpick comes out clean.

Let cool for 10-15 minutes on a cooling rack before you remove the liner.

Enjoy with butter if desired.