Light and fluffy lemon cupcakes topped with the creamiest raspberry frosting. This is a simple yet delicious summer treat recipe.
These Vegan Lemon Raspberry Cupcakes are light, fluffy, and topped with a creamy fresh raspberry frosting. The perfect summer recipe during this raspberry season.
With raspberry season right around this corner, this is the perfect recipe to use up those delicious and juicy berries.
I am in LOVE with zesty, lemony desserts and this recipe happens to use my favorite, and in my opinion, the best vegan lemon cake recipe. It is light, fluffy, and will simply melt-in-your-mouth with lemony goodness.
Why You’ll Love These Vegan Lemon Raspberry Cupcakes:
Moist, light, and fluffy. These cupcakes have a light and fluffy crumb that do not fall short on moisture. The combination of vegan butter and non-dairy milk adds moisture to the recipe. In addition, adding apple cider vinegar to non-dairy milk creates a buttermilk substitute that will make the cupcakes extra fluffy.
Sweet and zesty. The light and fluffy lemon cupcakes contain a delicious aroma of fresh lemon from lemon juice, lemon zest, and lemon extract.
100% plant-based. These cupcakes contain non-dairy milk and vegan butter instead of dairy making this recipe 100% plant-based.
How to Make Vegan Lemon Raspberry Cupcakes:
This is a simple, fuss-free recipe.
- Preheat the oven to 350F. Line a muffin tin with cupcake liners. Combine non-dairy milk and apple cider vinegar in a bowl. Set aside for 5 minutes. In a large mixing bowl, use a handheld mixer to cream together the vegan butter, sugar, and lemon zest until light and fluffy. Add extracts and milk mixture. Combine on low speed.
- Fold in flour, baking powder and soda, and salt using a wooden spoon or spatula. Use a small cookie scoop to fill each cupcake liner 3/4 full. Bake for 20 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool for 5 minutes in the muffin tin before transferring to a wire cooling rack to cool completely.
- While cupcakes are cooling, prepare the frosting. In a medium saucepan, combine raspberries and lemon juice. Stir to combine. Bring mixture to a low boil, then simmer for 2-3 minutes until thickened and slightly syrupy. Take off the heat and set it aside to cool completely.
- In a large mixing bowl, use a handheld mixer to cream together the powdered sugar and vegan butter. Add salt and 2-3 tbsp of raspberry compote. Combine on low speed until thick and creamy. Add more compote to achieve desired frosting consistency.
- Once cupcakes are cooled, frost and top with a fresh raspberry.
If you’re looking for more berry dessert recipes, you’ll also love this Triple Berry Crisp, these Vegan Strawberry Pop Tarts, and these Orange Blueberry Scones.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Light and fluffy lemon cupcakes topped with the creamiest raspberry frosting. This is a simple yet delicious summer treat recipe.
- 1 ½ cups (357g) non-dairy milk
- 1 tbsp apple cider vinegar
- ¾ cup (179g) room temperature, vegan butter
- 1 ¼ cup (312g) granulated sugar
- 1 tbsp lemon zest (about one medium lemon)
- 2 tsp lemon extract
- 1 tsp vanilla extract
- 2 ¾ cup (354g) cake flour
- 2 ½ tsp (13g) baking powder
- ½ tsp (4g) baking soda
- ½ tsp salt
- 1 cup fresh or frozen raspberries
- Juice from ½ lemon
- ½ cup room temperature, vegan butter
- 3-4 cups powdered sugar
- ¼ tsp salt
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Preheat the oven to 350°F. Line a muffin tin with cupcake liners. Combine non-dairy milk and apple cider vinegar in a bowl. Set aside for 5 minutes. In a large mixing bowl, use a handheld mixer to cream together the vegan butter, sugar, and lemon zest until light and fluffy. Add extracts and milk mixture. Combine on low speed.
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Fold in flour, baking powder and soda, and salt using a wooden spoon or spatula. Use a small cookie scoop to fill each cupcake liner ¾ full. Bake for 20 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool for 5 minutes in the muffin tin before transferring to a wire cooling rack to cool completely.
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While cupcakes are cooling, prepare the frosting. In a medium saucepan, combine raspberries and lemon juice. Stir to combine. Bring mixture to a low boil, then simmer for 2-3 minutes until thickened and slightly syrupy. Take off the heat and set it aside to cool completely.
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In a large mixing bowl, use a handheld mixer to cream together the powdered sugar and vegan butter. Add salt and 2-3 tbsp of raspberry compote. Combine on low speed until thick and creamy. Add more compote to achieve desired frosting consistency.
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Once cupcakes are cooled, frost and top with a fresh raspberry.
