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Vegan Raspberry Almond Cupcakes

  • Author: Lexi
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16-18 cupcakes 1x
  • Category: Desserts
  • Method: Oven
  • Cuisine: Cupcakes

Description

Valentine’s Day plans? These vegan and gluten free raspberry almond cupcakes are definitely on my list. Topped with a creamy, tart, sweet raspberry vegan buttercream, these are seriously delicious! 


Scale

Ingredients

Cupcakes: 

  • 1/2 cup vegan butter
  • 1 cup cane sugar
  • 1 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1 cup cashew milk (brought to room temp)
  • 1 tbsp lemon juice
  • 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour 
  • 3/4 cup Bob’s Red Mill Almond Flour
  • 1/2 cup Bob’s Red Mill Oat Flour
  • ½ tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 tsp cinnamon
  • 2 cups firm raspberries, divided

Frosting:

  • 1 cup vegan butter, softened to room temp
  • 2 cups powdered sugar
  • ¼ cup freeze-dried raspberries
  • 1 tsp vanilla extract
  • 1½ tsp almond milk 
  • Pinch of salt

Instructions

  1. Preheat oven to 335˚F and line a muffin pan.
  2. In a large mixing bowl, whisk together gluten free flour, almond flour, oat flour, baking powder, baking soda, salt, and cinnamon. 
  3. Using an electric hand mixer, cream together butter, sugar, almond extract and vanilla.
  4. Stir lemon juice into cashew milk and set aside. 
  5. Add half of the dry ingredients to wet and blend well. Add applesauce and continue mixing. Add remaining dry ingredients, then add in cashew milk + lemon juice mixture and continue mixing until smooth batter forms. Let the batter sit for 15-20 minutes (we have found this helps with the texture of gluten free/vegan baked goods). 
  6. Meanwhile, gently rinse raspberries and pat dry with paper towel. Optional: coat them in 1 tbsp of gluten free flour, then gently fold 1 ½ cups into the batter. Using a cookie dough scoop, add batter to lined muffin tins, filling about ¾ full. 
  7. Bake for 28-30 minutes. Remove from oven and let cool completely before frosting. 
  8. To make frosting, beat softened butter until creamy.
  9. In a spice grinder or food processor, pulse freeze-dried raspberries until they form a powder. Sift powdered sugar and raspberry powder into butter mixture and beat until light and creamy. Add vanilla, milk and a pinch of salt. 
  10. When cupcakes are completely cool, top with frosting and a fresh strawberry. Store any leftover cupcakes in airtight container in the fridge for up to 5 days. 

Keywords: vegan cupcakes

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