Vegan Raspberry Cupcakes with fresh raspberries and topped with raspberry buttercream made from fresh raspberry reduction.
I love using fresh fruit in my baking, not only for the intense fruity flavour but also for the gorgeous colour it naturally gives anything it touches. These vegan raspberry cupcakes are so easy to make. Also, they are a gorgeous piece to serve at birthday parties, to bring to potlucks or just as a Sunday treat. I’ve tested this recipe on my family and friends and they all agree that it is marvellous!
Raspberries are one of my favorite berries, they are not overly sweet, almost a little bit tangy. They just add pure joy and happiness to whatever you put them in. Whether that be a delicious cupcake or your porridge in the morning. Today I used them in cupcakes which is absolutely perfect. The raspberries give the sweet vanilla cupcake batter a fuller more complete flavor.
For this recipe, I’ve used Raspberries in 3 ways in this recipe. Firstly, I made a thick raspberry reduction to flavor the buttercream. Secondly, I used the raspberries to fill the cupcakes to make a sweet and succulent filling. Thirdly, I used them as decoration for the cupcakes. Despite what may seem overuse of raspberries in one recipe, the cupcakes still come together in a very nice way.
So why not give my vegan raspberry Cupcakes with fresh raspberries a try next time you are in the mood for baking.
Vegan Raspberry cupcakes
- 1 3/4 cup Flour
- 1 cup Sugar
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 tbsp Apple cider vinegar
- 1 cup Water
- 1/3 cup Oil
- 1 tsp Vanilla
- 1 cup Raspberries
- 170 g Raspberries
- 1 tbsp Sugar
- 125 g Margarine or vegan butter
- 200 g Icing sugar
- 1 tbsp Raspberry reduction
- Start by making the raspberry reduction. Put raspberries and sugar into a small pot and place over medium heat. Allow simmering until the raspberries have broken down to a sauce (you can help them along by smashing them with a fork).
- When the raspberry sauce has reduced by about a third, pour through a sieve to strain the seeds from the sauce.
- Place in the fridge to chill. This recipe will make a bit more than you need. You can put the rest of the reduction in the freezer to save for later.
- Preheat the oven to 180°C (360°F). Line a cupcake baking tray with muffin liners.
- To make the cupcakes start by sifting together the dry ingredients and stir well together.
- Add all of the wet ingredients and mix well. Don’t overmix the batter.
- Fold in the raspberries and pour into cupcake baking tin lined with cupcake liners.
- Bake at 180°C for about 20 minutes or until you can stick a toothpick in the middle and it comes out clean. Remove from oven and allow to cool completely.
- To make the buttercream, beat the margarine in the mixer until light and fluffy (I prefer to use 1/3 part Trex to 2/3 Stork) but regular margarine will do just fine. Add the icing sugar and continue to beat for a few minutes or until the mix is well combined. Add the vanilla and raspberry reduction and mix well.
- Place the buttercream in a piping bag fitted with the 1M piping tip.
- When the cupcakes are completely cooled you can pipe on the buttercream. Decorate with a fresh raspberry on top.
Looking for more baking recipes? Why not try my vegan Oreo cupcakes?