Vegan Lemon Raspberry Cupcakes

These Vegan Lemon Raspberry Cupcakes combine the bright zest of lemon with the sweet tang of raspberries, creating a delightful dessert that is both refreshing and indulgent. Perfect for any occasion, these cupcakes are entirely plant-based, ensuring that everyone can enjoy them.

Why You’ll Love This Recipe

• Bright and Zesty Flavor: The combination of lemon zest and juice provides a refreshing citrus flavor that pairs beautifully with the sweetness of raspberries.
• Moist and Fluffy Texture: Utilizing non-dairy milk and oil ensures a tender crumb, while the absence of eggs doesn’t compromise the structure or moisture.
• Vegan-Friendly: Completely free from animal products, making it suitable for those following a vegan diet.
• Versatile and Customizable: Easily adaptable with different fillings or frostings to suit your preferences.
• Perfect for Any Occasion: Whether it’s a birthday, tea party, or just a treat for yourself, these cupcakes are sure to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

• All-purpose flour
• Baking powder
• Kosher salt
• Granulated sugar
• Lemon zest
• Non-dairy milk
• Canola oil
• Lemon juice
• Vanilla extract

For the Raspberry Frosting:

• Vegan butter
• Freeze-dried raspberries
• Powdered sugar, sifted
• Lemon juice
• Non-dairy milk

For the Filling:

• Raspberry jam

Directions

1. Preheat Oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Infuse Sugar with Lemon: In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers to release the lemon oils.
4. Combine Wet Ingredients: Add the non-dairy milk, canola oil, lemon juice, and vanilla extract to the sugar mixture. Whisk until well combined.
5. Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
7. Bake: Place in the preheated oven and bake for 19-23 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
9. Prepare Frosting: Crush the freeze-dried raspberries into a fine powder. In a mixing bowl, beat the vegan butter until fluffy. Add the raspberry powder, powdered sugar, lemon juice, and non-dairy milk. Beat until smooth and creamy.
10. Fill and Frost: Once cupcakes are completely cooled, use a small knife to cut out a cone-shaped piece from the center of each cupcake. Fill the cavity with raspberry jam, then replace the cut-out piece. Frost the cupcakes with the raspberry frosting.

Servings and Timing

• Servings: 12 cupcakes
• Preparation Time: 40 minutes
• Cooking Time: 20 minutes
• Total Time: 1 hour

Variations

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
• Different Fillings: Try using lemon curd or a different fruit jam for a new flavor profile.
• Alternative Frostings: A vegan cream cheese frosting can provide a tangy contrast to the sweet cupcake.
• Fresh Raspberries: Incorporate fresh raspberries into the batter for added texture and flavor.

Storage/Reheating

• Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: It’s not recommended to freeze the frosted cupcakes, as the texture may be affected.
• Reheating: If desired, bring refrigerated cupcakes to room temperature before serving.

FAQs

How can I make these cupcakes gluten-free?

To make these cupcakes gluten-free, replace the all-purpose flour with a gluten-free flour blend that is suitable for baking.

Can I use fresh raspberries instead of freeze-dried in the frosting?

Yes, you can use fresh raspberries, but you’ll need to cook them down and strain the mixture to remove seeds before incorporating into the frosting.

What type of non-dairy milk works best?

Unsweetened almond milk is commonly used, but soy, oat, or coconut milk can also be used based on your preference.

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Frost them on the day of serving for best results.

How do I prevent the cupcakes from sinking in the middle?

Ensure not to overmix the batter and avoid opening the oven door during baking, as sudden temperature changes can cause sinking.

Is there a substitute for canola oil?

Yes, you can use other neutral oils like vegetable or sunflower oil. Coconut oil can also be used but may impart a slight coconut flavor.

Can I omit the raspberry jam filling?

Certainly, the cupcakes will still be delicious without the jam filling, though it adds an extra burst of flavor.

How do I store leftover frosting?

Store any leftover frosting in an airtight container in the refrigerator for up to a week. Allow it to come to room temperature and re-whip before using.

Can I use lemon extract instead of lemon juice?

Lemon extract can be used, but it has a more concentrated flavor. Adjust the quantity accordingly and consider adding a bit of lemon zest for freshness.

What piping tip is best for frosting these cupcakes?

A large star tip, such as Wilton 1M, is ideal for creating a classic swirl on top of the cupcakes.

Conclusion

These Vegan Lemon Raspberry Cupcakes are a delightful treat that combines the tangy brightness of lemon with the sweet allure of raspberries. Their moist texture and vibrant flavor make them a perfect choice for any occasion. Whether you’re a seasoned vegan baker or new to plant-based desserts, this recipe is sure to impress and satisfy.

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