Vegan Lemon Raspberry Cupcakes
Vegan lemon raspberry cupcakes are light, fluffy, and bursting with fresh citrus and berry flavor. These vegan lemon raspberry cupcakes are perfect for parties, summer desserts, or a refreshing plant-based treat.
Ingredients
- Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- Wet Ingredients:
- 1 cup plant-based milk almond, oat, or soy
- 1/3 cup vegetable oil
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Add-Ins:
- 1 cup raspberries fresh or frozen
- Optional Frosting:
- 1/2 cup vegan butter
- 1 1/2 cups powdered sugar
- 1 tbsp lemon juice or zest
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin.
- In a bowl, mix flour, sugar, baking powder, and baking soda.
- In another bowl, whisk plant milk, oil, lemon juice, zest, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Gently fold in raspberries.
- Divide batter evenly into cupcake liners.
- Bake for 18–22 minutes until a toothpick comes out clean.
- Let cool completely before frosting if desired.
Notes
- Do not overmix to keep cupcakes light and fluffy.
- Toss raspberries in flour to prevent sinking.
- Use fresh lemon zest for best flavor.
- Store at room temperature for 2–3 days or refrigerate up to 5 days.
- Freeze unfrosted cupcakes up to 2 months.