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
Scale
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.
