Description
Vegan Lemon Raspberry Cupcakes are light, zesty, and naturally sweet with the tang of lemon and the juicy pop of raspberries. Topped with a lemony buttercream, they’re perfect for spring and summer gatherings or when you want a fruity plant-based treat.
Ingredients
Units
Scale
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk (or other plant milk)
- 1 tsp apple cider vinegar
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 3/4 cup fresh raspberries (halved if large)
- For the lemon buttercream:
- 1/2 cup vegan butter, room temperature
- 3–3 1/2 cups powdered sugar
- 2–3 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- Optional: lemon zest or a few mashed raspberries for color and flavor
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with 12 liners.
- In a bowl, whisk together almond milk and vinegar. Let sit for 5 minutes to curdle.
- In another bowl, whisk flour, baking soda, and salt.
- To the milk mixture, add sugar, oil, lemon juice, zest, and vanilla. Stir to combine.
- Mix wet and dry ingredients until just combined. Fold in raspberries gently.
- Divide batter among liners and bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
- For the frosting, beat vegan butter until creamy. Add vanilla and salt.
- Gradually mix in powdered sugar and lemon juice until smooth and fluffy.
- Frost cupcakes and garnish with fresh raspberries or lemon zest.
Notes
- Use freeze-dried raspberries crushed into powder for a natural color boost in frosting.
- Store in an airtight container and enjoy within 2–3 days.
Nutrition
- Calories: 290
- Sugar: 26g
- Sodium: 115mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
