How to make Vegan Raspberry Sorbet Cupcakes recipe

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These vegan raspberry sorbet cupcakes are a delicious and unique treat that will satisfy any sweet tooth. The cupcakes are made with a light and fluffy vegan vanilla cake base, topped with a creamy raspberry sorbet frosting. The raspberry sorbet adds a refreshing and tart flavor to the cupcakes, while the vegan vanilla cake provides a light and airy texture. The cupcakes are perfect for any occasion, from a birthday party to a summer picnic. Enjoy these vegan raspberry sorbet cupcakes and indulge in a sweet and unique treat!


Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the vegan butter and sugar until light and fluffy.
Add the vanilla extract and almond milk and mix until combined.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined.
Line a cupcake tin with cupcake liners and fill each cupcake liner with the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.
In a medium bowl, mix together the raspberry sorbet and vegan frosting until combined.
Frost the cooled cupcakes with the raspberry sorbet frosting and enjoy!

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