Raspberry. Vegan. Cupcake.

I had the great honor of making cupcakes for a friends wedding this past weekend! 
All of which were completely VEGAN. 
I made three flavors, and today I will share my favorite one! 
This is a vanilla cake with a raspberry filling, vanilla frosting, and a raspberry topping. 

1 3/4 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup almond milk 
1/2 cup canola oil 
2 tblsp vanilla extract 
1 tblsp apple cider vinegar 

Preheat oven to 350 f. 
Line your muffin pan with 12 cupcake liners.
1. In a small bowl whisk together milk and vinegar. Let sit aside for a few min. 

2. In a separate bowl sift flour, baking soda, baking powder and salt. 

3. Whisk sugar, oil, and vanilla into milk mixture. 

4. Combine both bowls- folding the mix just until the batter is smooth. 

5. Fill the liners 2/3 full and bake for 15-18 min. 

While the cupcakes are baking/cooling prepare the filling and frosting. 

1/2 cup earth balance
1/2 cup confectioners sugar
1/2 tsp vanilla
1-3 tblsp almond milk 

1. Beat earth balance until smooth and creamy. Add sugar, vanilla, and milk. Continue to beat until light and fluffy. 

For the filling I took half a cup of frosting and whisked it with a 1/4 cup of raspberry preserves. 

Fill cupcakes, top with vanilla frosting, pipe a dollop of raspberry preserves on top and garnish with one fresh berry, cut in half.


  1. These look amazing! :) Wish that we were closer...I need cupcakes for a party next weekend!


Praise be to the name of God for ever and ever; wisdom and power are his.