Preheat oven to 400°
Add the flour, sugar, baking powder, baking soda and salt to a large mixing bowl and whisk them together.
Add the melted vegan butter, almond milk, apple cider vinegar, vanilla extract and applesauce to the same bowl. Whisk to combine until batter is mostly smooth.
Gently stir in the fresh raspberries.
Disperse the batter evenly among a standard sized muffin pan lined with baking cups (if not using baking cups, spray the pan generously with neutral cooking oil or vegan butter), then add a fresh raspberry to the center of each muffin cup (optional).
Transfer to the oven and bake for 18 minutes.
While the muffins are baking, whisk together the ingredients for the icing. Set aside.
Once the muffins are finished, set them aside and allow to cool completely.
Once cooled, drizzle the icing over the muffins. Enjoy!