Vanilla Cupcakes with Fresh Raspberries

Vanilla Cupcakes with Fresh Raspberries

I decided to become vegan about three years ago. It was a gradual transition from a semi-vegetarian lifestyle, and my husband was surprisingly supportive. But our kids were much more resistant.

In fairness, it can be challenging to make sure everyone is satisfied and happy in a house filled with different food preferences and philosophies. They may have worried that dinner would be dull or unsatisfying. Or maybe they thought I’d never make dessert again. Turns out nothing could be further from the truth, but they did take some convincing.

It’s actually more exciting than ever to research, create and share great vegan recipes, and particularly fun to help family and friends discover that you do not have to be vegan to enjoy delicious vegan food.

I have found that a yummy cupcake makes my case very nicely and goes a long way to persuade even the most doubting how scrumptious vegan food can be.

So I welcome you to my vegan kitchen! And just for fun, let’s start with dessert.

Adapted from “Vegan Cupcakes Take Over The World” by Isa Chandra Moskowitz and Terry Hope Romero, these Vanilla Raspberry Cupcakes have it all, and bring home the medal in the “extra delicious” category. Plus they’re gorgeous — drizzled with vanilla icing and topped with fresh red raspberries. And finally, they’re super easy and don’t even require a mixer.

You may already have most of the ingredients on hand. Maybe you’re less familiar with soy milk or soy yogurt, but you’ll readily find these in many local markets these days.

Since this recipe pulls together quickly, these cupcakes are perfect for a summer gathering. You will be amazed at how quickly they disappear, and you’ll also surprise your guests when they learn that these gems are actually vegan. Or maybe you would rather not say a word this time, in which case it can just be our little secret.


  • Servings: makes 12 cupcakes
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1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vanilla nondairy yogurt
2/3 cup vanilla or plain soy milk
1/4 cup, plus 3 tablespoons unsweetened applesauce
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract


1 cup of confectioner’s sugar, sifted
2 to 5 teaspoons soy milk
Dash of vanilla or almond extract


1/2 c seedless, smooth, raspberry spreadable fruit preserves, room temperature
1 cup of fresh red raspberries



Preheat oven to 350 degrees. Line muffin pan with 12 cupcake liners.

In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a medium bowl, mix together yogurt, soy milk, applesauce, sugar, and vanilla. Sift dry into wet ingredients, and mix until just combined.

Fill cupcake liners evenly. Bake 22 to 24 minutes, until toothpick inserted through the center of one comes out clean. Transfer to a cooling rack to cool completely before decorating.

Prepare icing while the cupcakes are cooling, and assemble just before serving.


Whisk together confectioner’s sugar with a small amount of soy milk at a time, until desired consistency is reached.


Spread top of cupcake with a thin layer of spreadable fruit preserves (approximately 2 teaspoons). Dab small circle of icing on top of jam. Decorate with fresh raspberries. Carefully drizzle tops of berries with more icing, and serve immediately.

(Adapted from “Vegan Cupcakes Take Over the World” by Isa Chandra Moskowitz and Terry Hope Romero)

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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