Raspberry Cupcakes

Today I am making vegan raspberry cupcakes, and this time I have a few helpers. Meet a few of my nieces and nephews and watch them have fun helping me make a fun kid friendly recipe. This was a big hit! If you made this, let me know.


For cupcakes:
Sugar 1 Cup (16 tbs)
Vegan buttery stick 1 (like Earth Balance)
Unsweetened apple sauce 1/2 Cup (8 tbs)
Vanilla extract 2 Teaspoon
Baking powder 2 Teaspoon
Salt 1/8 Teaspoon
All purpose flour 1 1/3 Cup (21.33 tbs)
Vegan milk 1/3 Cup (5.33 tbs) (unsweetened)
For frosting:
Vegan buttery stick 1 (like Earth Balance)
Raspberry preserves 1/2 Cup (8 tbs)
Vanilla extract 1/2 Teaspoon
Powdered sugar 16 Ounce (1 box)
Fresh raspberries 2 Cup (32 tbs) (to garnish)



Preheat oven to 350F.

Line cupcake tine with liner and set aside.


In a mixing bowl, cream together sugar and earth balance.

Add applesauce, milk, vanilla and mix well.

In another bowl, sift together baking powder, salt, all purpose flour and mix well.

Add flour mixture to milk mixture and mix until combined.

Fill cupcake tins and pop into oven.

Bake for 20 minutes and once done allow to cool completely.

For the frosting, combine vegan butter, raspberry preserves, vanilla extract, powdered sugar and mix well.

Frost the cupcakes and garnish with raspberries.


Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 462Calories from Fat 96

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 164 mg6.83%

Total Carbohydrates 86 g28.7%

Dietary Fiber 3 g12%

Sugars 67 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet