Raspberry Cupcakes

Raspberry Cupcakes

Today I am making vegan raspberry cupcakes, and this time I have a few helpers. Meet a few of my nieces and nephews and watch them have fun helping me make a fun kid friendly recipe. This was a big hit! If you made this, let me know. Don’t forget to follow me on your favorite social media websites and donate! Thank you!




Music by Memento Dubstep
Attribution-ShareAlike 4.0 International (CC BY-SA 4.0)
http://creativecommons.org/licenses/by-sa/4.0/

Print Recipe
Raspberry Cupcakes
Raspberry Cupcakes
Course dessert
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 45 minutes
Servings
each
Ingredients
cupcakes
frosting
Course dessert
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 45 minutes
Servings
each
Ingredients
cupcakes
frosting
Raspberry Cupcakes
Instructions
Make cupcakes
  1. Preheat oven to 350 degrees. Line cupcake tins with paper liners, set aside. In a mixing bowl cream together the sugar and earth balance with the beater attachments. When the sugar turns white add the applesauce, milk, and vanilla and cream together. Sift the dry ingredients and add to the mixture. Carefully mix until just combined, scraping the bowl a couple times.
  2. Place in cupcake tins until 2/3 to 3/4 full. Bake for 20 minutes or until toothpick comes out clean. Let cool for at least an hour before frosting.
Make frosting
  1. Put all frosting ingredients in a mixing bowl except the fresh raspberries. With the beater attachment mix completely, carefully starting on the lowest speed, then gradually increasing speed until it is on its highest to thoroughly mix and incorporate some air into the frosting. Scrape the bowl a few times while mixing.
  2. When cupcakes are completely cool, frost them with the raspberry frosting and garnish with the fresh raspberries.