Vegan Raspberry Cupcakes with fresh raspberries and topped with raspberry buttercream made from fresh raspberry reduction.
I love using fresh fruit in my baking, not only for the intense fruity flavour but also for the gorgeous colour it naturally gives anything it touches. These vegan raspberry cupcakes are so easy to make. Also, they are a gorgeous piece to serve at birthday parties, to bring to potlucks or just as a Sunday treat. I’ve tested this recipe on my family and friends and they all agree that it is marvellous!
Raspberries are one of my favorite berries, they are not overly sweet, almost a little bit tangy. They just add pure joy and happiness to whatever you put them in. Whether that be a delicious cupcake or your porridge in the morning. Today I used them in cupcakes which is absolutely perfect. The raspberries give the sweet vanilla cupcake batter a fuller more complete flavor.
For this recipe, I’ve used Raspberries in 3 ways in this recipe. Firstly, I made a thick raspberry reduction to flavor the buttercream. Secondly, I used the raspberries to fill the cupcakes to make a sweet and succulent filling. Thirdly, I used them as decoration for the cupcakes. Despite what may seem overuse of raspberries in one recipe, the cupcakes still come together in a very nice way.
So why not give my vegan raspberry Cupcakes with fresh raspberries a try next time you are in the mood for baking.
Vegan Raspberry cupcakes
Looking for more baking recipes? Why not try my vegan Oreo cupcakes?