Raspberry White Chocolate Cupcakes
If you're looking for a deliciously sweet treat that feels fancy but is incredibly simple to make, you’ll love these Raspberry White Chocolate Cupcakes. Bursting with juicy raspberries and rich, creamy white chocolate, these cupcakes are soft, moist, and completely irresistible. Whether you're planning a special event or just need a quick dessert idea, this easy vegan cupcake recipe will become a new favorite.
These cupcakes are made with simple, plant-based ingredients and come together quickly—perfect for any beginner baker or anyone looking for new vegan dessert ideas.
Ingredients You'll Need:
3 tablespoons melted butter – Vegan butter keeps the cupcakes moist and rich.
1/3 cup sugar – Adds the perfect amount of sweetness.
1/3 cup applesauce – Acts as a natural egg substitute and keeps the texture soft.
¼ cup almond milk – Adds moisture and helps blend the ingredients smoothly.
2 teaspoons baking powder – Gives the cupcakes a beautiful rise.
2/3 cup all-purpose flour – Creates a tender, fluffy structure.
¼ cup almond flour – Adds a light, nutty flavor and extra moisture.
1/2 cup raspberries – Fresh, juicy raspberries give a fruity burst in every bite.
1/2 cup white chocolate – Vegan white chocolate chips or chunks melt into creamy pockets of sweetness.
Note: Finding good vegan white chocolate chips can be tricky, but I found mine at Whole Foods. You can also easily order vegan options from Amazon if you can't find them locally.
Tips for Perfect Raspberry White Chocolate Cupcakes
Use fresh raspberries if possible for the best texture, but frozen raspberries work too—just don't thaw them first.
Be gentle when folding in the berries to prevent the batter from becoming too wet or streaky.
Choose a good-quality vegan white chocolate for the best flavor and melting texture.
These Raspberry White Chocolate Cupcakes are the perfect balance of fruity, creamy, and sweet. They feel elegant enough for bridal showers, baby showers, and tea parties but are easy enough for a weekday treat. Plus, thanks to the applesauce and almond flour, they’re extra moist without needing any dairy or eggs!
Looking for more easy vegan dessert ideas? Be sure to check out our other cupcake and loaf cake recipes for more delicious inspiration!
Ingredients:
Vegan butter
Sugar
Applesauce
Nondairy Milk
Baking powder
All-purpose flour
Almond flour
Raspberries
White chocolate
Frosting
Recipe:
Makes 8-10
3 tablespoons melted butter
1/3 cup sugar
1/3 cup applesauce
¼ cup almond milk
2 teaspoons baking powder
2/3 cup all-purpose flour
¼ cup almond flour
1/2 cup raspberries
1/2 cup white chocolate
Directions:
Preheat your oven to 350°F (175°C). Line a cupcake tray with paper liners or lightly grease it.
In a large mixing bowl, combine the melted butter and sugar. Stir in the applesauce and almond milk until the mixture is smooth.
In a separate bowl, whisk together the all-purpose flour, almond flour, and baking powder. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Gently fold in the raspberries and white chocolate, being careful not to crush the berries too much.
Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake for 18–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the tray for a few minutes before transferring them to a wire rack to cool completely.
Frosting Tips
To keep things simple, I used a store-bought vegan vanilla frosting for these cupcakes. Any vegan-friendly vanilla frosting will work great—just make sure to check the label if you're looking for fully plant-based options. You can also make your own homemade vanilla frosting if you prefer!
Once completely cooled, add the frosting. Optional: top with a raspberry and more white chocolate chips.
Be sure to store the cupcakes in the refrigerator or freezer. The cupcakes should last up to 5 days in the refrigerator. You can also store these in the freezer. It should last for up to a month.
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If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!
