Indulge in these vegan cupcakes with raspberry frosting that are sure to satisfy your sweet tooth. 

Moist, fluffy vegan cupcakes with a fruity and tangy raspberry frosting, perfect for any occasion.

Vegan cupcakes with raspberry frosting. Garnished with a raspberry and mint leaves.

I love making up a batch of these to take to someone’s house for a birthday party as a gift. You can just box them up and you have a thoughtful, homemade gift!

Looking for more cupcake recipes? Try my easy vegan vanilla cupcake recipe!

Why you’ll love these vegan cupcakes

  • These vegan cupcakes are fluffy, moist, and flavorful, thanks to the combination of ingredients used in the recipe.
  • The raspberry frosting is sweet, tangy, and has a beautiful pink color that adds a touch of elegance to the cupcakes.
  • The recipe is easy to follow, and you can have delicious vegan cupcakes in no time.
  • They are perfect for any occasion, whether you want to make them for a party, a potluck, or just a sweet snack.
  • You can customize the recipe by adding your favorite toppings or decorations to make them even more special.
  • The cupcakes are versatile, and you can use them as a base for other flavors and frosting combinations.
  • They are perfect for sharing, and you can spread joy and happiness by giving them as gifts.
  • They are simply delicious, and once you try them, you’ll keep coming back for more.

Vegan Cupcake Ingredients and substitution notes

  • Flour: All-purpose flour works best for this recipe, but you can also use gluten-free flour for a gluten-free option.
  • Sugar: I use natural cane sugar to sweeten these vegan cupcakes.
  • Baking powder: Make sure the baking powder is fresh to ensure the cake rises properly.
  • Salt: Any type of salt works for this recipe.
  • Cardamom: This recipe calls for ground cardamom for a comforting flavor.
  • Oil: Any neutral-tasting oil such as vegetable oil, canola oil, or melted coconut oil can be used.
  • Milk: Use any plant-based milk of your choice such as almond milk, soy milk, or oat milk.
  • Lemon juice: Freshly squeezed lemon juice is recommended for the best flavor.
  • Vanilla: You can use vanilla extract or vanilla bean paste for this recipe.
  • Vegan Margarine: You can substitute vegan butter for the margarine.
  • Powdered Sugar: This recipe calls for powdered sugar for the vegan raspberry frosting recipe.
  • Raspberry Jam: Any flavor of jam can be used for the frosting, such as strawberry, blueberry, or apricot.
  • Rosewater: This ingredient is optional but adds a fragrant floral note to the frosting. You can omit it if you don’t have it or don’t like the taste.

Recipe variations and add-ins

  • Lemon cupcakes: Replace the vanilla extract with 1/8-1/4 teaspoon lemon extract and add the zest of 1 lemon to the batter for a bright, citrusy flavor.
  • Strawberry cupcakes: Substitute the raspberry jam in the icing with strawberry jam.
  • Orange cupcakes: Replace the lemon juice with orange juice and add the zest of 1 orange to the batter for a citrusy flavor. Top with vanilla frosting or orange frosting for a citrusy treat.

Top tips for making vegan cupcakes

  • Use room temperature ingredients: Make sure all your vegan cupcake ingredients are at room temperature before starting the recipe. This will help them blend together more easily.
  • Don’t overmix the batter: Overmixing can result in tough cupcakes. Mix the batter until it’s just combined, and avoid over-stirring.
  • Use an ice cream scoop to portion the batter: This ensures that each cupcake is the same size and bakes evenly.
  • Test the cupcakes for doneness: Insert a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are done. If there is batter on the toothpick, bake for a few more minutes.
  • Let the cupcakes cool completely before icing: If the cupcakes are still warm, the icing will melt and slide off.
  • Add raspberry jam slowly to the icing: Add small amounts of raspberry jam to the icing until you reach your desired flavor and consistency.
  • Use a piping bag to decorate the cupcakes: This will make the cupcakes look more professional and add a decorative touch.
  • Chill the cupcakes before serving: Chill the cupcakes in the refrigerator for at least 30 minutes before serving. This will help the icing set and make the cupcakes easier to handle.
  • Store the cupcakes in an airtight container: Keep the cupcakes in an airtight container in the fridge for up to 3 days. If you need to store them longer, place them in the refrigerator or freezer. Allow them to come to room temperature before serving.
  • Get creative with toppings: Consider adding fresh raspberries, fresh mint leaves, edible flowers, or sprinkles on top of the cupcakes for an extra pop of flavor and texture.

Make ahead of instructions and storage

  • Cupcakes can be made ahead of time and stored in an airtight container at room temperature for up to 2 days.
  • If you want to make the cupcakes further in advance, you can freeze them in an airtight container for up to 3 months.
  • To freeze, make sure the cupcakes have cooled completely, then wrap them individually in plastic wrap and place them in a freezer-safe container or bag.
  • Thaw cupcakes in the refrigerator or at room temperature before frosting.
  • Raspberry icing can also be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days.
  • To use, whip the frosting until fluffy and frost the vegan cupcakes.


Can I use gluten-free flour for this recipe? 

Yes, you can use a gluten-free flour blend as a substitute. Just make sure it is a 1:1 ratio and add xanthan gum if it’s not already in the blend.

Can I use other types of non-dairy milk?

Yes, you can use any non-dairy milk of your choice as a substitute for the milk in the recipe. Almond, soy, and oat milk are great options.

Can I use a different type of oil? 

Yes, any neutral oil such as canola or vegetable oil can be used as a substitute for the oil in the recipe.

Can I make the cupcakes in advance and freeze them? 

Yes, you can make the cupcakes in advance and freeze them. Just make sure to wrap them tightly in plastic wrap and store in an airtight container.

Can I substitute the raspberry jam with another fruit? 

Yes, you can substitute the raspberry jam with any other fruit jam of your choice.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan cupcakes with raspberry frosting. Garnished with a raspberry and mint leaves.

Fantastic Vegan Cupcakes with Raspberry Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Chef Ani


Indulge in these vegan cupcakes with raspberry frosting that are sure to satisfy your sweet tooth. 



Dry Ingredients:

  • 1 cup flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cardamom

Wet Ingredients: 

  • 1/3 cup oil
  • 2/3 cup vegan milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla


  • 3/4 cup vegan margarine (earth balance)
  • 2 cups powdered sugar
  • 23 tablespoons of raspberry jam (without seeds) (optional, but great for flavor and color)
  • 1/8 teaspoons rosewater (optional)


  1. Preheat oven to 350 F. Line a cupcake pan with cupcake liners.
  2. In a bowl combine the wet ingredients, oil, milk, lemon juice and vanilla. Set aside.
  3. In another bowl combine the dry ingredients, flour, sugar, baking powder, salt and cardamom.  Be sure to sift the flour.
  4. When oven is at 350F, mix dry and wet ingredients, stir until combined.
  5. Use an ice-cream scoop to fill 8 cupcake liners.
  6. Bake for 13-14 minutes until toothpick comes out clean. Remove from oven and let cool.


  1. With an electric mixer, whip margarine until fluffy, then add the sugar. Continue to whip.
  2. If the icing seem soft, place in fridge for 10-15 minutes before icing the cupcakes.
  3. Frost cupcakes and serve.  See video for ideas of how to serve these cupcakes.

Cookie Dirt Recipe

  • 1/2 cup flour
  • 1/2 cup whole wheat flour
  • 1/4 cup sugar
  • 1/4 cup carob or cocoa powder
  • 1/4 teaspoon salt
  • 2 tablespoons margarine
  • 2 tablespoons maple syrup
  • 1 tablespoon molasses
  • 1 tablespoon water (if needed)
  1. Combine all dry ingredients in a bowl.
  2. In a separate bowl combine all wet ingredients.
  3. Combine the wet and dry ingredients. The mixture should have a crumble like consistency.
  4. Line a baking sheet with parchment paper or foil.  Bake for about 10 minutes.
  5. Cool before sprinkling on the icing.

Click Here to Visit My YouTube Channel