How to make Vegan Raspberry-Lemon Cupcakes recipe

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These vegan raspberry-lemon cupcakes are a delicious and unique twist on a classic dessert. The combination of tart lemon and sweet raspberry creates a flavor that is sure to please. The cupcakes are made with vegan ingredients, so they are perfect for those who follow a vegan diet. The cupcakes are moist and fluffy, and the raspberry-lemon frosting adds a delicious finishing touch. These vegan raspberry-lemon cupcakes are sure to be a hit at any gathering!


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, and salt. Set aside.
In a large bowl, cream together the vegan butter and sugar until light and fluffy. Add the lemon zest and vanilla extract and mix until combined.
Add the almond milk and mix until combined. Slowly add 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 of a cupcake comes out clean.
Allow the cupcakes to cool completely before frosting.

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