Raspberry-Vanilla Cupcakes
Raspberry-Vanilla Cupcakes
Course: DessertCuisine: AmericanDifficulty: Easy
Servings
12
servingsPrep time
20
minutesCooking time
20
minutes
Cook Mode
Keep the screen of your device on
Ingredients
- Cake
1 cup nondairy milk
1/2 cup vegan butter
1 cup granulated sugar
1 tsp. pure vanilla extract
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
- Raspberry Frosting
1/2 cup vegan butter, softened
1/4 tsp. pure vanilla extract
3 cups powdered sugar
1/2 cup dried raspberries, crushed
1 -3 splashes nondairy milk
Directions
- Preheat the oven to 350°F and fill a 12-cup muffin pan with cupcake liners.
- Combine all the ingredients, except the frosting and dried raspberries, and mix until smooth.
- Fill the cupcake liners about 3/4 of the way. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool.
- Prepare the icing: Beat the vegan butter until fluffy, then stir in the vanilla.
- Slowly mix in the powdered sugar and dried raspberries.
- Add splashes of nondairy milk until the desired consistency is reached.
- Decorate with Raspberry Frosting and dried raspberries. 🙂
