Sweetheart raspberry lemon cupcakes are tender, sunny, and completely vegan. Vegan margarine and sugar cream together with soy milk, fresh lemon juice, and plenty of lemon zest, with diced frozen raspberries folded into the batter. The sweet-tart balance is exactly right.
Get ready to fall in love with the brightest, most delightful cupcakes you’ve ever tasted! These Sweetheart Raspberry Lemon Cupcakes are a match made in heaven, blending the zesty punch of fresh lemon with the sweet, juicy burst of raspberries. They’re incredibly light, fluffy, and completely vegan, making them the perfect treat for Valentine’s Day, a spring celebration, or any time you need a little sunshine on a plate. The tangy raspberry cream cheese frosting is quite literally the icing on the cake!
Ingredients
• For the Lemon Cupcakes
• 1/2 cup (113g / 4 oz) vegan margarine, softened
• 1 cup (200g / 7.1 oz) granulated sugar
• 1/2 teaspoon (2.5ml / 0.1 fl oz) vanilla extract
• 2/3 cup (160ml) soy milk
• 3 tablespoons (45ml / 1.5 fl oz) fresh lemon juice
• Zest from 2 lemons
• 1 3/4 cups (210g / 7.4 oz) all-purpose flour
• 1 1/2 teaspoons (6g / 0.21 oz) baking powder
• 1/2 teaspoon (2.5g / 0.09 oz) baking soda
• 1/4 teaspoon (1.5g / 0.05 oz) salt
• 3/4 cup (100g) diced frozen raspberries
• For the Raspberry Cream Cheese Frosting
• 4 oz (113g) vegan cream cheese, softened
• 1/2 cup (160g / 5.6 oz) raspberry jam
• 6 tablespoons (85g / 3 oz) vegan margarine, softened
• 2 1/2 cups (300g / 10.6 oz) powdered sugar
Instructions
1. To Make the Cupcakes
2. Preheat your oven to 350°F (175°C) and line a 18-cup cupcake tin with paper liners.
3. In a large bowl, use an electric mixer to beat the softened vegan margarine and sugar together until light and fluffy, about 2-3 minutes.
4. Beat in the vanilla extract, soy milk, lemon juice, and lemon zest until well combined.
5. In a separate medium bowl, sift or whisk together the flour, baking powder, baking soda, and salt.
6. Add the dry to the wet and mix on low speed just until combined. Be careful not to overmix.
7. Gently fold the diced frozen raspberries into the batter.
8. Fill the cupcake liners about 2/3 full with batter.
9. Bake immediately for 16–18 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
10. To Make the Frosting
11. In a large bowl, beat the softened vegan cream cheese, raspberry jam, and softened vegan margarine until smooth and fully combined.
12. Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated, then increasing to medium-high speed.
13. Continue beating until a light, creamy, and smooth frosting forms.
14. Once cupcakes are completely cool, pipe or spread the frosting on top.
Nutritional Information
• Serving Size: 1 cupcake
• Calories: 139
• Fat: 5g
• Carbohydrates: 21g
• Protein: 2g
• Fiber: 1g
• Sugar: 8g
• Sodium: 182mg
Pro Tips
• To prevent the raspberries from sinking or bleeding color, toss the frozen pieces in 1 tablespoon (15 ml / 0.5 fl oz) of flour before gently folding them into the finished batter.
• Do not overmix the batter after combining the wet and dry . Mix just until the flour streaks disappear to ensure a tender, fluffy crumb.
• For the most intense lemon flavor, rub the lemon zest into the granulated sugar with your fingertips before creaming it with the margarine. This releases the essential oils.
• Ensure your cupcakes are 100% cool to the touch before frosting. Applying frosting to even slightly warm cupcakes will cause it to melt and slide off.
FAQ
Q: Can I use a different plant-based milk instead of soy milk
A: Absolutely! This recipe is very versatile. You can substitute the soy milk with an equal amount of almond milk, oat milk, or another neutral-flavored plant-based milk. The results will be just as light and delicious.
Q: What if I can’t find vegan margarine
A: If you can’t find vegan margarine, you can substitute it with an equal amount of softened coconut oil (refined for a neutral taste) or another plant-based butter alternative. Ensure it is softened, not melted, for the best fluffy texture in both the cupcakes and the frosting.
Q: How should I store these vegetarian raspberry lemon cupcakes
A: Due to the vegan cream cheese frosting, these cupcakes must be stored in an airtight container in the refrigerator. They will stay fresh for up to 4 days. For the best flavor and texture, allow them to sit at room temperature for about 20 minutes before serving.
Q: Can I make these cupcakes gluten-free
A: Yes, you can adapt this recipe to be gluten-free. Replace the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that includes xanthan gum. Follow the recipe as directed, but keep in mind that baking times may vary slightly, so use a toothpick to test for doneness.
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Sweetheart Raspberry Lemon Cupcakes (Vegan)
Ingredients
Method
- To Make the Cupcakes
- Preheat your oven to 350°F (175°C) and line a 18-cup cupcake tin with paper liners.
- In a large bowl, use an electric mixer to beat the softened vegan margarine and sugar together until light and fluffy, about 2-3 minutes.
- Beat in the vanilla extract, soy milk, lemon juice, and lemon zest until well combined.
- In a separate medium bowl, sift or whisk together the flour, baking powder, baking soda, and salt.
- Add the dry to the wet and mix on low speed just until combined. Be careful not to overmix.
- Gently fold the diced frozen raspberries into the batter.
- Fill the cupcake liners about 2/3 full with batter.
- Bake immediately for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- To Make the Frosting
- In a large bowl, beat the softened vegan cream cheese, raspberry jam, and softened vegan margarine until smooth and fully combined.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated, then increasing to medium-high speed.
- Continue beating until a light, creamy, and smooth frosting forms.
- Once cupcakes are completely cool, pipe or spread the frosting on top.
- Do not overmix the batter after combining the wet and dry .
- Mix just until the flour streaks disappear to ensure a tender, fluffy crumb.
