Vegan Raspberry and White Chocolate Cupcakes Recipe
Vegan Raspberry and White Chocolate Cupcakes are soft, fluffy, and bursting with fruity flavor, combined with sweet dairy-free white chocolate. This vegan raspberry and white chocolate cupcakes recipe is perfect for parties, celebrations, or elegant homemade desserts.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plant-based milk almond, oat, or soy
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1/2 cup vegan white chocolate chips
- For the frosting:
- 1/2 cup vegan butter softened
- 2 cups powdered sugar
- 2 –3 tablespoons plant-based milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, sugar, baking soda, and salt.
- In another bowl, mix plant-based milk, oil, apple cider vinegar, and vanilla extract.
- Combine wet and dry ingredients, mixing until just combined.
- Gently fold in raspberries and white chocolate chips.
- Divide batter into liners and bake for 18–22 minutes until a toothpick comes out clean.
- Let cupcakes cool completely.
- Beat vegan butter, then gradually add powdered sugar, milk, and vanilla to make frosting.
- Frost cooled cupcakes and decorate as desired.
Notes
- Do not overmix batter to keep cupcakes light.
- Use room temperature ingredients for better mixing.
- Fold raspberries gently to avoid breaking them.
- Use high-quality vegan white chocolate for best flavor.
- Always cool cupcakes completely before frosting.