How to make Vegan Lemon Raspberry Cupcakes recipe

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These vegan lemon raspberry cupcakes are the perfect combination of sweet and tart. The lemon zest and raspberry puree give the cupcakes a bright and fruity flavor, while the vegan buttercream frosting adds a creamy and delicious finish. These cupcakes are sure to be a hit at any gathering! Plus, they're vegan, so everyone can enjoy them.


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.
In a large bowl, cream together the vegan butter and sugar until light and fluffy. Add the vegan yogurt, lemon zest, raspberry puree, and vanilla extract and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
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 with the vegan buttercream frosting.

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