How to make Vegan Raspberry Cupcakes recipe

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These vegan raspberry cupcakes are the perfect treat for any occasion! They are light and fluffy, with a hint of sweetness from the raspberries. The cupcakes are made with vegan ingredients, so they are suitable for everyone. The cupcakes are topped with a vegan raspberry frosting, which adds a delicious tangy flavor. Enjoy these vegan raspberry cupcakes as a snack or dessert, and you won't be disappointed!


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the melted butter, almond milk, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
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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