Easy Raspberry Cupcakes [+ Add-Ins]

These easy vegan vanilla raspberry cupcakes are tender, fluffy, moist, and studded with fresh or frozen raspberries, made in just ONE bowl, and 100% dairy and egg-free!

Light, Fluffy, Fruity Vegan Raspberry Cupcakes

Capture the taste of summer with these simple fruity dairy-free vanilla raspberry cupcakes. They combine a light and fluffy vanilla cupcake base studded with fresh or frozen sweet-tart raspberries (so you can enjoy them year-round) in every bite and topped off with the creamy vegan buttercream of your choice – lemon, raspberry, vanilla, etc.

With just 7 simple and inexpensive (largely pantry staples) ingredients and just one bowl, you can whip up a batch of these delicious cupcakes in under 40 minutes. They’re great for serving a crowd – and several dietary types – as they’re already 100% egg and dairy-free (not that you can tell!), can be made gluten-free, and may even use unrefined sugars.

Plus, they’re super adaptable with over a dozen flavor and topping variations listed below for cupcakes that are sure to blow your guests away at birthdays, picnics, potlucks, Mother’s Day, afternoon tea, Valentine’s, Bridal showers, or as a mid-week treat.

In fact, we highly recommend whipping up a double batch of this raspberry cupcake recipe so you can save the leftovers in the freezer along with lemon blueberry cookies, biscoff blondies, and carrot cake muffins. That way, you’ll never run out of something delicious to enjoy.

The Ingredients

• Flour: All-purpose flour or a 50/50 combination of that and white whole wheat flour will work best. For gluten-free raspberry cupcakes, use an all-purpose gluten-free blend like King Arthur’s or Bob’s Red Mill.
• Sugar: We used regular white granulated sugar, but it’s possible to experiment with less refined options, like coconut sugar. Just note that the color and flavor will vary.
• Baking soda: To lift the vegan cupcakes for a light and fluffy texture.
• Vanilla extract: Use pure, natural vanilla for the best flavor.
• Vinegar: White vinegar or apple cider vinegar work best to react with the baking soda and provides lift in these eggless cupcakes.
• Oil: Use a neutral cooking oil like vegetable oil or canola oil. Melted coconut oil may work, too, but will leave a subtle nutty flavor.
• Salt: A pinch to balance and enhance the flavors in this vegan raspberry cupcake recipe.   
• Water: Or unsweetened dairy-free milk of your choice (almond milk, oat milk, soy milk, etc.).
• Raspberries: Use fresh or frozen (no need to thaw) raspberries.
• Vegan frosting: (optional) Several types of frosting would complement this recipe for raspberry cupcakes. I.e., vanilla buttercream, lemon, raspberry, coconut, or chocolate. A simple raspberry/lemon glaze or dairy-free cream cheese frosting would also work.

For vegan raspberry buttercream, puree 1 cup raspberries and simmer to thicken into a jammy consistency, strain to remove seeds, then fold the cooled raspberry coulis into a batch of vegan vanilla buttercream OR use jam/dehydrated raspberry powder.

Delicious Recipe Variations

• Lemon raspberry cupcakes: You’ll need lemon juice and lemon zest of one lemon. Orange juice and zest would also work well with raspberries.
• White chocolate raspberry cupcakes: Sprinkle in vegan white chocolate chips or chunks to the batter or drizzle the cupcakes with melted white choc.
• Raspberry chocolate cupcakes: Use this dairy-free blackberry chocolate cupcakes recipe, swapping the berries.
• Almond raspberry cupcakes: Add about a teaspoon of almond extract.
• Raspberry rose cupcakes: Add 1-2 teaspoons of rosewater to the batter.
• Coconut raspberry cupcakes: Add 3-4 tbsp unsweetened shredded coconut to the cupcake batter and/or optionally use coconut frosting.
• Other fruits: Substitute or mix the raspberries with blueberries, finely chopped strawberries, blackberries, peaches, mango, etc.
• Chocolate spread: After baking the raspberry vanilla cupcakes, carve out the middle and fill it with a vegan chocolate spread.
• Vegan curd: Optionally fill the cupcakes with vegan lemon curd, raspberry curd, or a raspberry jam/fruity coulis.

How to Make Raspberry Cupcakes?

• 1) First, preheat the oven to 350F/175C and line a cupcake tin with paper or silicone cupcake liners.
• 2) Then, combine all the raspberry cupcake ingredients (minus the raspberries) in a stand mixer or a large bowl with a handheld electric mixer/whisk. Mix until well incorporated, but be careful not to overwork the batter.

• 3) Carefully fold the raspberries into the batter and then pour it into the cupcake liners, filling them ¾ full.  

• 4) Bake the vegan raspberry vanilla cupcakes for 25-30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean (or with just a few crumbs).

• 5) Allow them to cool for a minute before transferring them to a cooling rack to cool completely. Once cool, frost them with your favorite vegan frosting, and enjoy!

FAQs

Pro Recipe Tips

• Measure the flour correctly: Fluff it up in its bag, spoon it into the cup, and level it with a knife (rather than scooping the cup into the flour bag) to use the correct amount of flour for light, fluffy vegan raspberry cupcakes.
• Don’t over-mix the batter: Otherwise, the gluten becomes overworked and can affect the density and rise of the vegan raspberry vanilla cupcakes.
• For mini raspberry cupcakes: Divide the batter between two mini cupcake trays and reduce the baking time. We recommend baking them for 12-15 minutes or until a toothpick comes out clean.
• Adjust the sweetness: You can experiment with slightly increasing or reducing the amount of sugar used. We haven’t tried replacing it with a sugar-free option yet, as that may affect the moisture/texture, but let us know if you try.
• For pink cupcakes: Fold in freeze-dried raspberry powder for natural color and a raspberry flavor boost (the same goes for the frosting).

Storage Instructions

Store the vegan raspberry cupcakes loosely covered on the countertop for 2-3 days (only if unfrosted or with a glaze) or in the refrigerator for 5-7 days. Feel free to make the vegan buttercream in advance to store covered in the refrigerator until time to pipe.

Alternatively, freeze the unfrosted vegan berry cupcakes by flash-freezing them until solid, then transferring them to a freezer bag for up to 3 months. Allow one/them to thaw on the kitchen counter when needed.

Easy Vegan Cupcakes and Muffins

• Simple funfetti cupcakes
• Depression-era vanilla cupcakes
• Blackberry chocolate cupcakes
• Pineapple walnut muffins
• Oil-free banana muffins
• Peach blueberry muffins

Photos by Alfonso Revilla