A classic gluten free vanilla cupcake topped with a fresh, dairy-free raspberry buttercream. Light, fluffy, and wonderfully balanced—vanilla and raspberry make a perfect pair. These cupcakes are simple to make, bright in flavor, and ideal any time ripe berries are in season.
You can never have too many cupcake recipes. Alongside classic chocolate and vanilla, there are endless flavor combinations to explore. This gluten free vegan raspberry vanilla cupcake is one of those dependable favorites: a straightforward vanilla base that stays tender and moist, finished with a whipped dairy-free buttercream folded with fresh raspberries for natural color and flavor.
These cupcakes are great for casual treats, gifting to someone special, or bringing to a small gathering. They look pretty piped with a large star tip and topped with an extra fresh raspberry for garnish. If you prefer a smoother frosting, gently mash the raspberries and strain for a finer texture, or leave the pieces for bursts of real fruit.
- 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 unsweetened coconut milk or almond milk (dairy-free)
- 1 tablespoon vinegar
- 1/2 cup water
- 1/3 cup non-hydrogenated vegan shortening, melted
- 1 1/2 teaspoons pure vanilla extract
- raspberry buttercream
- 3/4 cup non-hydrogenated vegan shortening
- 3 cups powdered cane sugar, sifted
- 2–3 tablespoons dairy-free coffee creamer or additional coconut milk
- 1/2 teaspoon pure vanilla extract
- 1/2 cup fresh raspberries, plus extra for garnish
- Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners and set aside.
- In a large bowl, whisk together the gluten free flour blend, cane sugar, baking powder, baking soda, and sea salt until evenly combined.
- In a separate small bowl, mix the dairy-free milk and vinegar. Allow it to sit briefly so it slightly thickens. Add this mixture to the dry ingredients along with the water, melted shortening, and vanilla extract. Stir until the batter is smooth and homogenous, taking care not to overmix.
- Divide the batter evenly among the prepared liners and bake for 20–22 minutes, or until the cupcakes are golden and a toothpick inserted into the center comes out clean. Transfer to a cooling rack and allow the cupcakes to cool completely before frosting.
- To make the buttercream, place the shortening in the bowl of a stand mixer and beat for 1–2 minutes until slightly whipped. Gradually add the sifted powdered sugar, then the dairy-free creamer (or coconut milk) and vanilla. Beat on medium speed until the frosting is light and fluffy, about 2–3 minutes.
- Gently fold in the fresh raspberries on low speed, mixing just until the fruit is distributed but still in small pieces. Be careful not to overwork the frosting—you want visible raspberry flecks and texture.
- Fill a pastry bag fitted with a large star tip and pipe the buttercream onto the cooled cupcakes. Top each cupcake with a fresh raspberry for garnish.
- If the frosting becomes too soft while piping, chill the cupcakes briefly to firm up the buttercream. Serve at room temperature for the best texture and flavor.
Tips, Variations, and Storage
For a smoother frosting, mash the raspberries and press through a fine sieve to remove seeds before folding the puree into the buttercream. If you prefer a more pronounced ripple of raspberry, fold in larger pieces for texture and color contrast. To make these cupcakes nut-free, use coconut milk instead of almond milk.
Store unfrosted cupcakes in an airtight container at room temperature for up to two days. Once frosted, keep cupcakes refrigerated for up to three days—bring them back to room temperature before serving to restore softness. These cupcakes also freeze well: freeze unfrosted cupcakes in a single layer and transfer to a freezer-safe container for up to one month; thaw and frost when ready to serve.
These gluten free vegan raspberry vanilla cupcakes are a reliable recipe for everyday treats and small celebrations. The vanilla base is versatile—feel free to experiment by folding in a few lemon or orange zest for a citrus twist. Enjoy the bright, fruity buttercream while raspberries are fresh for the best flavor and color.