Pomegranate Lemonade Cupcake

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1 1/2 cups gluten-free flour mix 

1 cup granulated sugar 

1 teaspoon baking soda 

1/2 teaspoon sea salt 

1/2 teaspoon xanthan gum 

1/2 cup lemon juice 

1/2 cup soy milk 

1/2 cup canola oil 

2 tablespoons lemon zest 

1 tablespoon vanilla extract 

Pomegranate Filling, recipe follows

Lemon Frosting, recipe follows

Sanding sugar, for garnish

Pomegranate Filling:

4 cups powdered sugar 

4 ounces nondairy margarine 

1/4 cup pomegranate juice 

2 tablespoons pomegranate concentrate 

1 tablespoon pomegranate powder 

1/2 teaspoon lemon zest 

Lemon Frosting:

8 cups powdered sugar 

8 ounces nondairy margarine 

1/4 cup lemon juice 

1/4 cup soy milk 

1 tablespoon vanilla extract 

2 teaspoons lemon zest