In a medium bowl, beat cream cheese with a handheld mixer.
Once smooth, add 2 Tbsp of coconut milk and beat for a minute.
Add 1/3 cup of icing sugar and slowly start whipping mixture.
Beat until mixture is ultra smooth.
Fold in mushed raspberries.
To icing cupcakes, fill Ziploc bag with icing.
Cut corner off with a scissor and squeeze icing onto cupcake.
Top icing with a raspberry.