If you have a sweet tooth and a love for vibrant, fruity flavors, you are going to adore this Vegan Raspberry Cupcakes Recipe. These cupcakes are a heavenly blend of tender, moist cake infused with fresh raspberries and topped with a luscious vegan raspberry Swiss buttercream that bursts with berry goodness. They strike the perfect balance between fluffy texture, natural sweetness, and that delightful tangy zing from raspberries, making them a standout choice whether you’re baking for a special occasion or simply craving a comforting treat. Plus, they are completely plant-based, so everyone can enjoy the fruity magic!
Ingredients You’ll Need
The beauty of this Vegan Raspberry Cupcakes Recipe lies in its simplicity and the thoughtful selection of ingredients that work harmoniously to create those perfect cupcakes. Each item plays a vital role, from the plant-based milk that keeps the batter moist, to the raspberries that give the cupcakes their signature flavor and vibrant color.
- Soy milk (236 ml): This plant-based milk creates a creamy batter and reacts with vinegar to mimic buttermilk’s tangy flavor.
- Apple cider vinegar (1 tbsp): Essential for activating the baking powder and soda, helping cupcakes rise beautifully and stay tender.
- Plain flour (250 g): The base of your cupcakes, providing structure and a light crumb.
- Superfine sugar (170 g): Sweetens the cupcakes without an overpowering graininess thanks to its fine texture.
- Baking powder (2 ½ tsp): Creates the lift that gives your cupcakes their airy softness.
- Baking soda (½ tsp): Works with vinegar for extra rise and lightness.
- Sea salt (½ tsp): Enhances all the flavors and balances the sweetness.
- Sunflower oil (75 ml): Keeps the cupcakes moist and tender without a heavy texture.
- Vanilla extract (2 tbsp): Adds warm, aromatic notes that complement the raspberries perfectly.
- Fresh raspberries (150 g): Provide bursts of juicy freshness and tangy depth.
- Superfine sugar (30 g): Blended with raspberries for a bright, natural fruit syrup.
- Lime juice (1 tbsp): Lifts the raspberry flavor and adds a zesty twist to the syrup.
- Water (20 ml): Helps dissolve the sugar and create the raspberry syrup for the frosting.
- Vegan raspberry Swiss buttercream: This rich, creamy frosting ties everything together with a luscious raspberry punch.
How to Make Vegan Raspberry Cupcakes Recipe
Step 1: Prepare Your Baking Setup
Start by preheating your oven to 180°C (356°F). Line your cupcake tin with cupcake liners—12 standard ones work perfectly, but if you want smaller cupcakes, 24 mini liners also do the trick. This prep ensures your cupcakes bake evenly and are easy to remove once done.
Step 2: Make the Vegan “Buttermilk”
Combine the soy milk and apple cider vinegar in a medium bowl or jug. Stir gently and then let it sit for around 10 minutes. This little pause is magic—it lets the milk curdle slightly and become tangy, just like traditional buttermilk, which will give your cupcakes that tender, moist crumb.
Step 3: Mix Dry Ingredients and Wet Ingredients Separately
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and sea salt to ensure everything is evenly distributed. Meanwhile, add the sunflower oil and vanilla extract into your prepared vegan buttermilk. When ready, pour the wet ingredients into the dry mix and gently whisk until just combined. It’s important not to overmix to keep the cupcakes light and fluffy.
Step 4: Bake the Cupcakes
Divide the batter evenly among the cupcake liners. Pop them into the oven to bake for about 20 minutes. You’ll know they’re done when a toothpick or knife inserted in the center comes out clean. After baking, let them cool in the tin for 10 minutes before transferring to a wire rack for about 30 minutes to cool completely. Patience here means perfect texture and a cupcake that’s ready for frosting!
Step 5: Prepare Raspberry Syrup
While your cupcakes are cooling, it’s time to make the raspberry syrup that will add an extra pop of flavor. In a small saucepan, combine fresh raspberries, superfine sugar, lime juice, and water. Gently heat and simmer until the raspberries break down and the mixture thickens slightly into a vibrant syrup. Strain to remove seeds if you prefer a smooth texture.
Step 6: Soak the Cupcakes with Raspberry Syrup
Once the cupcakes have cooled, use a small skewer or toothpick to poke tiny holes all over the tops of your cakes. Lightly brush or spoon the raspberry syrup over each cupcake, allowing it to soak in and infuse every bite with juicy berry goodness. This step elevates the flavor and keeps the cupcakes irresistibly moist.
Step 7: Frost and Decorate
Finally, generously pipe or spread the vegan raspberry Swiss buttercream atop each cupcake. The smooth, creamy raspberry frosting complements the fruity sponge perfectly. For a finishing touch, feel free to garnish with a few fresh raspberries or edible flower petals for a stunning presentation.
How to Serve Vegan Raspberry Cupcakes Recipe
Garnishes
Fresh raspberries, a sprinkle of powdered sugar, or delicate edible flowers make lovely garnishes that elevate the presentation and add a natural freshness to your cupcakes. The bright red of raspberries against the creamy frosting is as inviting visually as it is delicious.
Side Dishes
These cupcakes pair wonderfully with a light, crisp cup of herbal tea or freshly brewed coffee. For a delightful contrast, serve alongside a fresh green salad with tangy vinaigrette or a bowl of mixed berries to complement the fruity flavors.
Creative Ways to Present
Consider displaying your cupcakes in a rustic wooden box lined with parchment paper or on a tiered cake stand to impress guests. Adding personalized cupcake toppers or colorful liners can also add a fun and festive vibe to your dessert table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vegan Raspberry Cupcakes Recipe in an airtight container at room temperature for up to two days. For longer freshness, move them to the refrigerator where they can last about 4 days, but bring to room temperature before serving for the best texture.
Freezing
You can freeze the baked but unfrosted cupcakes by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then frost just before serving to maintain that fresh, fluffy taste.
Reheating
If you want to enjoy your cupcakes warm, gently reheat them in the microwave for about 10 seconds. Avoid overheating as it can dry out the cake. Re-frost if necessary after warming to maintain that delicious creamy finish.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work wonderfully for this Vegan Raspberry Cupcakes Recipe, especially for the syrup. Just thaw them before use and drain any excess liquid if needed.
Is there a substitute for sunflower oil?
Yes, you can swap sunflower oil with light olive oil or rapeseed oil. Both oils have a mild flavor and help keep the cupcakes moist without overpowering the delicate raspberry taste.
How do I make vegan raspberry Swiss buttercream?
The vegan Swiss buttercream is typically made by gently heating sugar and water to create a syrup that is slowly whipped into dairy-free butter, then blended with raspberry puree or syrup for flavor. It’s a bit of a technique but creates a silky, stable frosting perfect for these cupcakes.
Can I use another type of plant-based milk?
Yes! Soy milk is great for its protein content and creaminess, but almond, oat, or cashew milk can also work. Just make sure to add the apple cider vinegar to create that vegan “buttermilk” effect.
Are these cupcakes suitable for people with nut allergies?
Definitely! The recipe itself doesn’t include nuts. Just ensure your plant-based milk and buttercream ingredients are free from nuts if preparing for someone with allergies.
Final Thoughts
If you’re looking for a cupcake recipe that’s as delightful to make as it is to eat, this Vegan Raspberry Cupcakes Recipe is a total winner. The bursting raspberry flavor, combined with the tender cupcake and creamy vegan frosting, will have you reaching for seconds. Trust me, once you try these, they’ll become a beloved staple in your baking repertoire. So, grab your ingredients, get creative in the kitchen, and treat yourself to these irresistibly scrumptious vegan cupcakes!
Print
Vegan Raspberry Cupcakes Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These Vegan Raspberry Cupcakes are light, fluffy, and perfectly sweet, made with plant-based ingredients and topped with a luscious vegan raspberry Swiss buttercream. Ideal for any occasion, these cupcakes combine fresh raspberries with a hint of lime for a refreshing twist. They’re easy to prepare and bake, making them perfect for both beginners and experienced bakers looking for a delicious vegan dessert option.
Ingredients
Cupcake Batter
- 236 ml soy milk (or other plant-based milk)
- 1 tablespoon apple cider vinegar
- 250 g plain flour
- 170 g superfine sugar (caster sugar)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 75 ml sunflower oil (or rapeseed oil/light olive oil)
- 2 tablespoons vanilla extract
Raspberry Topping
- 150 g fresh raspberries (or frozen raspberries)
- 30 g superfine sugar (caster sugar)
- 1 tablespoon lime juice (or lemon juice)
- 20 ml water
- 1 batch vegan raspberry Swiss buttercream (recipe assumed prepared separately)
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 180°C (356°F). Line a 12-hole cupcake tin with cupcake liners or 24 small bun cases to prevent sticking.
- Make Vegan Buttermilk: In a medium bowl or jug, combine the soy milk and apple cider vinegar. Stir well and let the mixture sit for 10 minutes to curdle, creating a vegan buttermilk substitute.
- Prepare Dry Ingredients: In a large bowl, whisk together the plain flour, superfine sugar, baking powder, baking soda, and sea salt to evenly distribute all dry components.
- Combine Wet Ingredients: Add sunflower oil and vanilla extract to the vegan buttermilk mixture, stirring to combine fully.
- Mix Batter: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Avoid over-mixing to keep cupcakes light and airy.
- Bake Cupcakes: Distribute the batter evenly among the cupcake liners. Bake in the preheated oven for 20 minutes. Test doneness by inserting a toothpick or knife—if it comes out clean, the cupcakes are ready.
- Cool Cupcakes: Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely for about 30 minutes.
- Prepare Raspberry Sauce: In a small saucepan, combine raspberries, superfine sugar, lime juice, and water. Heat gently over medium heat, stirring occasionally until the raspberries break down and the mixture thickens slightly. Allow to cool.
- Assemble Cupcakes: Once cupcakes are cooled, frost each with the vegan raspberry Swiss buttercream. Drizzle or top with the prepared raspberry sauce for an added burst of flavor and fresh raspberry pieces.
Notes
- You can substitute soy milk with almond, oat, or any other plant-based milk depending on preference.
- Ensure not to over-mix the batter to maintain a light texture.
- For a more intense raspberry flavor, use frozen raspberries thawed in the sauce preparation step.
- Store cupcakes in an airtight container in the refrigerator to maintain freshness for up to 3 days.
- Buttercream can be prepared in advance and kept chilled until ready to use.
