Lemon Raspberry Vegan Cupcakes
These vegan cupcakes are moist, fluffy, and bursting with fresh lemon and raspberry flavors. Perfect for a refreshing summer treat or a guilt-free dessert.
The inspiration for these cupcakes came to me on a hot summer day when I was craving something sweet but didn't want to indulge in a heavy, sugary treat. I had some fresh raspberries on hand and a craving for something lemony, so I decided to experiment with a vegan cupcake recipe. After a few trials and errors, I finally perfected the recipe for these light, airy cupcakes that are packed with flavor. The secret to their moistness lies in the combination of plant-based milk and lemon juice, which creates a tender crumb. The raspberries add a burst of sweetness and tartness, while the vanilla extract rounds out the flavors. These cupcakes are perfect for any occasion, and they're sure to be a hit with vegans and non-vegans alike.
Lemon Raspberry Vegan Cupcakes Lemon Raspberry Vegan Cupcakes Lemon Raspberry Vegan Cupcakes Lemon Raspberry Vegan Cupcakes
Prep time: 15 | Cook time: 25 | Serves: 12
Ingredients
  • 1 1/2 cups (185g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick / 113g) vegan butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60ml) plant-based milk
  • 1/4 cup (60ml) lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) fresh or frozen raspberries
Instructions
  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the plant-based milk, lemon juice, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
  6. Fold in the raspberries.
  7. Fill the prepared muffin cups about 2/3 full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Why It Works
  • The combination of plant-based milk and lemon juice creates a moist and fluffy crumb.
  • The raspberries add a burst of sweetness and tartness, balancing out the flavors.
  • The vanilla extract rounds out the flavors, creating a harmonious blend.
  • The cupcakes are baked at a moderate temperature, which prevents them from becoming dry or overcooked.