A classic gluten free vanilla cupcake, topped with a fresh dairy free raspberry buttercream. Both light, both fluffy, both delicious. Raspberry and vanilla. A perfect pair.
You can never have too many cupcake recipes. Never ever. You’ve gotta have your classic chocolate and vanilla. But then after that, you have so many different flavor combinations. Endless possibilities! One of my most favorite cupcake recipes is my pumpkin spice latte cupcakes. Pumpkin espresso cupcake with a whipped coconut topping and dairy free caramel sauce. Yes, they are as good as they sound.
These gluten free vegan raspberry vanilla cupcakes are now up there, in my top fave cupcake recipes. A simple vanilla cupcake. Light and fluffy. They are topped with a dairy free buttercream that has crushed fresh raspberries folded right in. Nothing better than the taste of ripe, sweet berries. You gotta enjoy them while they are still in season!
No need for a celebration. It’s always a good time to make cupcakes for someone you love. Make these raspberry vanilla cupcakes for you main man, for your mama or even for your neighbor!
- 2 cups Sarah's gluten free flour blend
- 1 cup cane sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup So Delicious unsweetened coconut milk or almond milk
- 1 tablespoon vinegar
- 1/2 cup water
- 1/3 cup non-hydrogenated shortening, melted {such as Spectrum or Nutiva}
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup non-hydrogenated shorting
- 3 cups powdered cane sugar, sifted
- 2-3 tablespoons So Delicious coconut milk coffee creamer
- 1/2 teaspoon pure vanilla extract
- 1/2 cup fresh raspberries, plus extra for garnish
- Preheat oven to 350 degrees. Line cupcake pan with paper liners. Set aside.
- In large mixing bowl, whisk together flour, cane sugar, baking powder, baking soda and salt.
- Mix together coconut milk and vinegar in small bowl. Add to flour mixture, along with water, melted shortening and vanilla. Stir batter until combined.
- Divide batter evenly into prepared cupcake pan. Bake cupcakes 20-22 minutes, until golden brown. Place on cooling rack to cool completely.
- To make buttercream, place shortening in bowl of stand mixer and beat 1-2 minutes. Add powdered sugar, coffee creamer and vanilla. Beat until light and fluffy, 2-3 minutes.
- Add fresh raspberries and mix on low, just until raspberries are mixed throughout. Be carefully not to over-mix {you still want pieces of raspberries remaining}.
- Place buttercream in pastry bag with large star tip. Pipe onto cupcakes. Top with fresh raspberries.
- If frosting starts to get too soft, place cupcakes in refrigerator to set. Serve cupcakes at room temperature.
These are lovely and so pretty! A great treat to bring summer to a close with!
Hi! If I wanted to use Bob’s Red Mill Gluten Free All Purpose Flour, would I use the same as your flour blend (2 cups)?
Hi! If I didn’t need these to be vegan, could I replace the shortening with butter? Would it be the same amount? Thanks!