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!
Servings: 12 cupcakes
Calories: 152kcal
Ingredients
- 1 ½ cups all purpose flour or whole wheat flour
- ¾ cups of granulated sugar
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 ½ teaspoons of vanilla extract
- 1 teaspoon of white or apple cider vinegar
- ¼ cup + 1 tablespoon of canola or vegetable oil
- 1 cup of water
- 1 cup of fresh or frozen raspberries
Instructions
- Preheat the oven to 350 degrees (175 degrees C) F. Line a cupcake tin with silicone or paper baking cups.
- In the bowl of an electric mixer (or in a large bowl using a handheld electric mixer), mix together all the ingredients, except the raspberries, until all ingredients are incorporated. Careful to not over mix.
- Fold in the raspberries into the batter.
- Pour the batter into each baking cup until it’s three-quarters full.
- Bake for 25 to 30 minutes. Test a cupcake by sticking a toothpick in the middle. If the toothpick comes out dry, the cupcakes are done. Allow them to cool for 1 minute and then transfer to a cooling rack.
- Once completely cool, frost with your favorite frosting.
Notes
- 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).
Nutrition
Calories: 152kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 190mg | Potassium: 33mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg
