Raspberry cupcakes are so delicious! This was my first time making a dessert using raspberries, so I was quite blown away at how tasty they are. The hint of tartness was not overpowering. I know that raspberries can be expensive during certain times of the year, so I only buy them occasionally. You can use frozen raspberries to make the cupcakes as well. However, let it thaw for 30 minutes before using it. Check out the video below on how to make it!
Gluten-Free Raspberry Cupcakes Recipe
Serving: ~12 cupcakes
- 1/2 cup vegetable oil
- 1 egg
- 1/2 cup soy milk
- 1 cup raspberry puree
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp vanilla extract
- 1.5 cups almond flour (you can substitute for 1 cup all-purpose flour)
Raspberry Buttercream Frosting
- 1.5 cups vanilla buttercream frosting (substitute vegan butter for dairy-free)
- 1/8 cup raspberry puree
- Bake at 350 F. for 16-18 minutes OR 9-10 minutes in a Babycakes cupcake maker.
- Let the cupcakes cool completely before decorating it with raspberry frosting.