How to make Vegan Raspberry Sorbet Symphony Cupcakes recipe

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These vegan raspberry sorbet symphony cupcakes are a delicious and unique treat. The cupcakes are made with a light and fluffy vegan vanilla cake base, filled with a creamy raspberry sorbet, and topped with a vegan raspberry buttercream frosting. The combination of the sweet raspberry sorbet and the creamy frosting creates a symphony of flavors that will tantalize your taste buds. The cupcakes are perfect for any special occasion or just to enjoy as a sweet treat. They are sure to be a hit with vegans and non-vegans alike!


Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the vegan butter and sugar until light and fluffy.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the creamed mixture, alternating with the almond milk and vanilla extract.
Fill cupcake liners 2/3 full with the batter and 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.
Once cupcakes are filled, top with vegan raspberry buttercream frosting and enjoy!

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