gluten free vegan raspberry vanilla cupcakes
RECIPE TYPE: cupcakes
vanilla cupcakes
  • 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
raspberry buttercream
  • 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
  1. Preheat oven to 350 degrees. Line cupcake pan with paper liners. Set aside.
  2. In large mixing bowl, whisk together flour, cane sugar, baking powder, baking soda and salt.
  3. Mix together coconut milk and vinegar in small bowl. Add to flour mixture, along with water, melted shortening and vanilla. Stir batter until combined.
  4. Divide batter evenly into prepared cupcake pan. Bake cupcakes 20-22 minutes, until golden brown. Place on cooling rack to cool completely.
  5. 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.
  6. 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}.
  7. Place buttercream in pastry bag with large star tip. Pipe onto cupcakes. Top with fresh raspberries.
  8. If frosting starts to get too soft, place cupcakes in refrigerator to set. Serve cupcakes at room temperature.
Recipe by Sarah Bakes Gluten Free at