Saturday, 24 March 2012

Raspberry Lemon Cupcakes with Raspberry Filling and Lemon Butter Cream Icing - Vegan

I was asked to make yellow cupcakes for work and this is one of the recipes I came up with.  If you keep your lemons in the fridge, microwave for 30 seconds before using, they will be much easier to juice.

Raspberry Lemon Cupcakes - Makes 12 cupcakes

1 cup almond milk (or soy milk)
1 tsp apple cider vinegar
1 1/4 cup all purpose unbleached flour
2 tsp cornstarch
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 tsp vanilla
1/2 tsp almond extract, you can also use vanilla extract
2  1/2 cup raspberries
1 lemon

1.  Preheat oven to 350°F and line a muffin pan with muffin liners.
2. Whisk together the milk and vinegar and set aside to curdle (this will take a few minutes).  Add the sugar, oil, vanilla and almond extracts and beat until foamy.
3. Zest the lemon and add to the wet ingredients.
4. Juice the lemon and add to wet ingredients
5. In a separate bowl mix together the flour, baking soda, baking powder and salt.  Add to the wet ingredients and stir until no large lumps remain.
6. Stir in 1 cup of the raspberries
7. Pour into liners, filling three-quarters of the way.  Bake for 18 to 20 minutes, until a toothpick inserted into the centre comes out clean.  
8. While the cupcakes are baking prepare the raspberry filling.  In a food processor or blender puree 1 1/2 cup of raspberries.  Set aside.
9. Place raspberry puree in a piping bag with Wilton tip 230 or other long narrow tip.  When cupcakes are done baking insert tip to centre and release some of the puree into each cupcake.  If some of the puree shows on the cupcake do not worry, the icing will hide this.
If you do not have the necessary tip let the cupcakes cool completely and then hollow out a small part in the centre and spoon in some puree, then replace the hollowed out cake on top.

Lemon Buttercream Frosting

1/2 cup non-hydrogenated shortening, I recommend Earth Balance
1/2 cup non-hydrogenated margarine, I recommend Earth Balance
4 cups confectioners' sugar (icing sugar)
1 1/2 tsp vanilla extract
1 tbsp almond or soy milk
1 lemon - zest and juice
a few drops of yellow food colouring, if yellow colour desired

Beat the shortening and margarine together until well combined and fluffy.  Add the sugar and beat for about 3 minutes.  Add the vanilla, milk, lemon zest and lemon juice and beat for another 2 minutes.  You may need to add more sugar, about 1/2 cup, if the icing is not thick enough.
This will be much easier to make with a stand mixer but can also be done with a hand held mixer if you are patient.  Stir in food colouring if using.

I piped my icing to look like a flower, there are many videos on YouTube to help you do this if desired.


  1. I have rasberries in the fridge, I am totally going to make these today!

  2. I tried this rasberry cupcake recipe today and it's soooooo good! The almond extract and the lemon with the rasberry makes the best combination. One to add to my favorites!