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Raspberry Sour Cream Mini Coffee Cakes

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1/2 cup (63 g) all-purpose flour

1/3 cup (63 g) granulated sugar

1/2 teaspoon ground cinnamon

3 tablespoons (45 ml) vegetable oil, or 3 tablespoons (42 g) nondairy butter, melted

1/4 cup (56 g) nondairy butter

1/2 cup (100 g) granulated sugar

1/4 cup plus 2 tablespoons (90 g) vegan sour cream

1/2 cup (120 ml) any nondairy milk

1 teaspoon pure vanilla extract

1 cup (125 g) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon fine sea salt

3/4 cup (92 g) fresh raspberries

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