How to make Vegan Raspberry Sorbet Cupcakes recipe

How to make Vegan Cookies and Mint Cupcakes recipe
January 30, 2023
How to make Vegan Lemon Sorbet Cupcakes recipe
January 30, 2023

These vegan raspberry sorbet cupcakes are the perfect summer treat! The cupcakes are light and fluffy, and the raspberry sorbet filling adds a delicious burst of flavor. The vegan buttercream frosting is the perfect finishing touch. These cupcakes are sure to be a hit at any summer 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, and salt. Set aside.
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.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Fill each cupcake liner about 2/3 full 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 filling with raspberry sorbet. To fill, use a small spoon to scoop out a small hole in the center of each cupcake. Fill with raspberry sorbet and replace the top of the cupcake.
Once cupcakes are filled, frost with vegan buttercream frosting. Enjoy!

Fast and Easy Vegan Cupcake Recipes

Bake the best
Vegan Cupcakes