Raspberry Cupcakes
These easy vegan vanilla raspberry cupcakes are tender, fluffy, moist, and studded with fresh or frozen raspberries, made in just one bowl. They are 100% dairy and egg-free, offering a delicious treat for any occasion.
Price per Serving
Instructions
- 1
Preheat oven to 350°F (175°C). Line a cupcake tin with baking cups.
- 2
In a large bowl, mix together all purpose flour or whole wheat flour (1.5 cups), granulated sugar (0.75 cups), baking soda (1 teaspoon), salt (0.5 teaspoon), vanilla extract (1.5 teaspoons), white or apple cider vinegar (1 teaspoon), + 1 tbsp canola or vegetable oil (0.25 cup), and water (1 cup) until just combined. Do not overmix.
- 3
Gently fold in the fresh or frozen raspberries (1 cup) into the batter.
- 4
Pour the batter into each baking cup, filling them three-quarters full.
- 5
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool for 1 minute before transferring to a rack.
- 6
Once completely cool, frost with your favorite [vegan frosting of your choice].
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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