In saucepan over low heat, combine all ingredients for jam and stir while heating 4 minutes or until jam becomes thick. Let it cool.

Preheat oven to 360 degrees F. Line 24-well mini muffin pan with liners.

In small container, combine ground chia seeds with 2 Tbsp. water to make chia egg. Let thicken 5 minutes.

In bowl, combine oil and peanut butter and whisk until smooth. Add rest of wet ingredients including chia mixture and whisk very well.

Add sifted dry ingredients and mix well. Add white vinegar and mix well.

Divide batter among 24 muffin cups and bake 12 to 13 minutes or until toothpick inserted in center comes out clean. Allow to cool.

In medium mixing bowl, combine all frosting ingredients and mix with electric hand mixer until fluffy. Taste and add more sugar and lemon juice if desired.

Using apple corer or spoon, core cupcakes from top and fill with spoonful of chia jam. Pipe frosting on top of cupcakes.