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    Home » Recipes » The Best Vegan Cake and Cupcake Recipes

    Vegan Lemon Raspberry Cupcakes

    Published: Aug 11, 2023 by Megan Calipari · This post may contain affiliate links · Leave a Comment

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    These Vegan Lemon Raspberry Cupcakes are soft, moist and topped with the most delicious vegan raspberry frosting. The perfect easy dessert recipe!

    These cupcakes are soft, moist and so delicious! The lemon cupcakes are made with lemon juice and lemon zest for flavor. No special extracts are required.

    Then, they are filled with raspberry jam and topped with a fluffy vegan raspberry frosting. The combination is absolutely delicious and perfect for any time of year.

    frosted vegan lemon raspberry cupcakes
    These cupcakes are easy to make and are perfect for any celebration
    Jump to:
    • Ingredients
    • Method
    • How to Fill the Cupcakes
    • How to Make Vegan Raspberry Frosting
    • My Favorite Piping Tips
    • Top Recipe Tips
    • Storage
    • Looking for More Berry Recipes?
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    To make these Vegan Lemon Raspberry cupcakes you need:

    Flour: Regular all-purpose flour, here. I always recommend King Arthur.

    Baking Powder: For leavening.

    Salt: For balance

    Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.

    Oil: I used canola but any neutral oil will work.

    Sugar: For sweetness, moisture and structure.

    Lemon Zest and Juice: All of the lemon flavor in this recipe comes from real lemon!

    Raspberry Jam: I like Bonne Maman.

    a vegan lemon raspberry cupcake on a white cloth
    The cake is super soft and the vegan raspberry frosting is light and fluffy

    Method

    These Vegan Lemon Raspberry cupcakes are super easy to make and the batter comes together in a matter of minutes.

    First, combine the flour, baking powder and salt together in a bowl and set aside.

    Next, combine the sugar and lemon zest in a large bowl. Using your fingers, rub the lemon zest with the sugar to release the oils.

    Sugar and zest in a marble bowl
    Start by rubbing the lemon zest with the sugar
    Batter in a marble bowl
    Mix the rest of the batter

    Then, into the sugar add the non-dairy milk, oil, lemon juice and vanilla and whisk well.

    Now, add the dry ingredients and whisk to form the batter.

    Finally, scoop the batter into a prepared cupcake pan and bake!

    Batter in a cupcake tin ready to be baked
    Scoop into a cupcake pan and bake!
    cored out cupcakes
    Once they are completely cool, core the cupcakes and fill!

    How to Fill the Cupcakes

    To fill the Vegan Lemon Raspberry Cupcakes first we have to cut a hole to fill with the raspberry jam.

    First, grab a cupcake and a small paring knife.

    Then, use the paring knife to cut an approximately one-inch circle while aiming the point of the knife toward the canter. We are trying to cut a cone out of the center.

    Now, use the knife to help gently pull the core of the cupcake out.

    And thats it! Fill it with jam and top with frosting.

    a bag of freeze-dried berries
    The frosting uses an entire package of freeze-dried raspberries
    crushed freeze dried raspberries in a small cup
    Crush them with a rolling pin or in a food processor.

    How to Make Vegan Raspberry Frosting

    This Vegan Raspberry Frosting Recipe is light, fluffy and full of raspberries.

    In this recipe, I use freeze-dried raspberries that are crushed either with a rolling pin or in a food processor.

    This way, I can add as much berry flavor as I want without making the frosting too soft.

    You can get freeze-dried raspberries at Target and Trader Joes or online here!

    To make the vegan raspberry frosting, first, cream the vegan butter in the bowl of a stand mixer or in a bowl with a hand mixer.

    creamed vegan butter and crushed raspberries in a mixing bowl.
    Cream vegan butter, then add freeze dried raspberries
    freeze-dried raspberries and vegan butter in the bowl of a stand mixer.
    Mix the raspberries in.

    Then, add crushed freeze-dried raspberries and mix, then add the powdered sugar and mix until combined.

    Finally, add the lemon juice and non-dairy milk and mix on medium speed until well combined and fluffy.

    adding powdered sugar to frosting
    Add the powdered sugar and mix.
    finished vegan raspberry frosting in a mixing bowl
    Add lemon juice and non-dairy milk and mix until fluffy.

    My Favorite Piping Tips

    My most used piping tip is a Wilton 2D. Its a closed star tip that makes beautiful rosettes.

    You can use any piping tip you like to frost these Vegan Lemon Raspberry Cupcakes. Or even spread the frosting on with a knife or a spatula.

    Top Recipe Tips

    Be sure to rub the lemon zest together with the sugar.

    This will release all of the oils from the lemon zest and make the cupcakes perfectly lemony.

    When making the vegan raspberry frosting, be sure to crush the freeze-dried raspberries up as much as you can!

    This will ensure a lump-free, pipe-able frosting.

    bite taken out of a vegan lemon raspberry cupcake
    These cupcakes are the perfect treat.

    Storage

    To store these Vegan Lemon Raspberry Cupcakes, place them into an airtight container and place them in the refrigerator for up to 3 days.

    I don't recommend freezing.

    Looking for More Berry Recipes?

    Vegan Strawberry Linzer Cookies

    Blueberry Chocolate Skillet Cake

    Gluten Free Chocolate Raspberry Cake

    Easy Vegan Berry Cobbler by: This First Mess

    📖 Recipe

    vegan lemon raspberry cupcakes on a white cloth

    Vegan Lemon Raspberry Cupcakes

    Megan Calipari
    These Vegan Lemon Raspberry Cupcakes are soft, moist and topped with the most delicious vegan raspberry frosting. The perfect easy dessert recipe!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 Cupcakes
    Calories 469 kcal

    Equipment

    • 1 Large Mixing Bowl
    • 1 Whisk
    • 1 Cupcake Pan
    • 1 Hand or Stand Mixer for the frosting
    • 1 Rubber Spatula
    • 2 Piping Bags optional

    Ingredients
      

    For the Cupcakes

    • 1 ½ Cups All Purpose Flour
    • 2 teaspoon Baking Powder
    • ½ teaspoon Kosher Salt ¼ teaspoon if using table salt
    • 1 Cup Granulated Sugar
    • The Zest of 1 Lemon
    • ¾ Cup Non-Dairy Milk
    • ⅓ Cup Canola Oil
    • 1 tablespoon Lemon Juice
    • 1 teaspoon Vanilla Extract

    For the Raspberry Frosting

    • 16 tablespoon Vegan Butter
    • 1 ½ Cups Freeze Dried Raspberries this is a whole 1.2oz package
    • 3 ½ Cups Powdered Sugar, sifted
    • 1 ½ teaspoon Lemon Juice
    • 2 tablespoon Non-Dairy Milk

    To Fill the Cupcakes

    • ½ Cup Raspberry Jam

    Instructions
     

    • Preheat oven to 350* F. Line a cupcake pan with 12 paper liners.
    • Combine flour, baking powder and salt together in a medium bowl. Whisk and set aside.
      1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
    • In a large bowl, combine sugar and lemon zest. Rub the lemon zest into the sugar with your fingers to release the oils.
      1 Cup Granulated Sugar, The Zest of 1 Lemon
    • Into the sugar, add the non-dairy milk, oil, lemon juice and vanilla. Whisk well.
      ¾ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 1 tablespoon Lemon Juice, 1 teaspoon Vanilla Extract
    • Add the dry ingredients to the wet ingredients and whisk to for the batter.
    • Portion the batter into a cupcake tin that is lined with liners. Filling each liner up ⅔ of the way.
    • Bake in a 350* F oven for 19-23 minutes or until a toothpick inserted into a cupcake comes out clean.
    • Allow to cool completely before frosting.

    Make the Frosting

    • Completely crush the raspberries into a fine powder with a rolling pin or in a food processor. Set aside.
      1 ½ Cups Freeze Dried Raspberries
    • Cream the vegan butter in the bowl of a stand mixer fitted with the paddle attachment until fluffy and smooth.
      16 tablespoon Vegan Butter
    • Add the finely crushed raspberries and mix to combine.
    • Add the powdered sugar and mix on low until just combined. Then add the lemon juice and mix on medium speed for 30 seconds.
      3 ½ Cups Powdered Sugar, sifted, 1 ½ teaspoon Lemon Juice
    • Add the non-dairy milk and mix on medium speed until well combined and fluffy.
      2 tablespoon Non-Dairy Milk

    Fill and Decorate the Cupcakes

    • Using a paring knife, cut a circle into the top of each cupcake, angling the tip of the knife toward the center to create a cone shape. Remove the piece of cupcake.
    • Place the jam in a piping bag or a plastic bag and fill the cupcake centers with jam.
      ½ Cup Raspberry Jam
    • Top each cupcake with raspberry frosting using a piping bag or by spreading it with a knife.

    Nutrition

    Calories: 469kcalCarbohydrates: 74gProtein: 2gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 302mgPotassium: 60mgFiber: 1gSugar: 58gVitamin A: 781IUVitamin C: 3mgCalcium: 69mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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