Berry and Banana Cupcakes with Vanilla Frosting

For Creamy Vanilla Frosting: In a blender or food processor combine the tofu, sugar, lemon juice, and vanilla. Cover and blend until completely smooth. Refrigerate until ready to use. 2. Preheat oven to 350°F. In a medium bowl combine the next five ingredients (through flaxseed meal). Let stand 5 minutes. 3. In a large bowl combine pastry flour, baking powder, baking soda, and salt. Add banana mixture; stir just until combined. Fold in ⅓ cup each of the raspberries and blueberries. Spoon batter into eight 2½-inch nonstick muffin cups. 4. Bake 20 to 25 minutes or until a toothpick inserted in the centers comes out clean. Cool in cups 10 minutes. Remove cupcakes from cups and cool completely on a wire rack. 5. Top cooled cupcakes with Creamy Vanilla Frosting and the remaining raspberries and blueberries.