How to make Vegan Raspberry-Lemon Cupcakes recipe

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These vegan raspberry-lemon cupcakes are the perfect combination of sweet and tart. The vegan raspberry cupcakes are light and fluffy, with a hint of lemon zest and a sweet raspberry frosting. The vegan raspberry-lemon cupcakes are a delicious treat for any occasion. They are easy to make and sure to be a hit with everyone. Enjoy these vegan raspberry-lemon cupcakes with a cup of tea or coffee for a delicious dessert.


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

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