Vegan Raspberry Almond Cupcakes
Soft vegan almond cupcakes with a raspberry swirl, ready in about 43 minutes from bowl to bake.
Last updated: September 29, 2026
Ingredients
- 1 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk
- 1/3 cup vegetable oil
- 1 tsp apple cider vinegar
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 1 cup fresh raspberries, plus 12 extra for garnish
- 1 1/2 cups vegan powdered sugar (for frosting)
- 1/3 cup vegan butter, softened
- 1 tbsp almond milk (for frosting)
Instructions
Preheat the oven to 350°F. Line a muffin pan with 12 paper liners.
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, mix almond milk, oil, vinegar, almond extract, and vanilla extract.
Pour the wet mix into the dry mix. Stir just until smooth, no overmixing.
Gently fold in 1 cup raspberries, keeping some berries whole for pockets of fruit.
Divide batter evenly among the liners, filling each about two thirds full.
Bake for 16 to 18 minutes, until a toothpick comes out clean.
Cool cupcakes in the pan for 5 minutes, then move to a wire rack to cool fully.
Beat vegan butter and powdered sugar together until fluffy, then add almond milk to loosen.
Pipe frosting on cooled cupcakes and top each one with a fresh raspberry.
Pro Tips
- • Use frozen raspberries only if thawed and well drained, or the batter turns pink and wet.
- • Start with 1/2 teaspoon almond extract if you are not sure about the strength, then taste the batter.
- • Frost cupcakes only after they are fully cool, or the frosting slides off.
- • Store leftovers in the fridge and bring to room temperature before serving for best texture.
Recipe Details
Timing
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Final Thoughts
These cupcakes prove vegan baking can still taste rich and fruity. The almond perfume and raspberry garnish make them feel special without extra work. Bake a batch this weekend and share them with someone who thinks vegan desserts taste plain.
Frequently Asked Questions
Can I use raspberry jam instead of fresh raspberries?
Yes, swap the fresh raspberries in the batter for 3 tablespoons of seedless raspberry jam. Keep the fresh berries on top for garnish since jam alone looks flat.
Why does almond extract taste bitter in my batter?
Almond extract turns bitter if you add too much or use an old bottle. Stick to 1 teaspoon for this batch size and check the expiration date.
Can I make these cupcakes nut free?
Almond extract is made from a compound, not real nuts, so most brands are nut free. Check your specific bottle label if you have a nut allergy at home.
Do I need an egg replacer for this vegan recipe?
No, this recipe skips egg replacers. The vinegar and baking soda combo gives enough lift on its own.
