How to make Vegan Lemon Raspberry Cupcakes recipe

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These vegan lemon raspberry cupcakes are a delicious and unique treat. The zesty lemon flavor is balanced perfectly with the sweet raspberry, and the vegan ingredients make them a healthier alternative to traditional cupcakes. The cupcakes are moist and fluffy, and the vegan buttercream frosting is light and creamy. These cupcakes are sure to be a hit at any gathering or special occasion.


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the vegan butter and sugar until light and fluffy. Add the lemon zest, lemon juice, almond milk, and vanilla extract and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the mashed raspberries.
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.

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