Raspberry Cupcakes with Dairy-Free Cream Cheese Frosting
Prep time
Cook time
Total time
Author: Frankie Francollo
Serves: 24
Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 cups sugar
- 4 eggs
- 1 cup plain or vanilla dairy-free milk beverage
- ¾ cup non-GMO canola oil
- 1¼ teaspoons vanilla extract
- 2 cups raspberries, fresh or frozen, divided
- 2 8-ounce packages dairy-free cream cheese alternative
- 1½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F, and line 24 muffin tins with cupcake liners.
- In a small bowl, whisk together the flour and baking powder.
- In a medium bowl, blend the sugar and eggs until thick, about 1 minute. Add the milk, canola oil, and vanilla, and mix until smooth.
- While mixing, slowly add the flour mixture to the wet ingredients until fully combined, scraping sides of bowl with spatula to get out all lumps.
- Remove the bowl from the mixter, and gently fold in 1 cup of the berries.
- Divide the batter between your muffin tins; they will be about two-thirds full.
- Bake the cupcakes for 20 minutes or until they spring back to the touch.
- Remove the cupcakes from the oven and let them cool completely while you prepare the frosting.
- For the frosting, place the cream cheese alternative in a medium bowl and mix it until smooth.
- Slowly add the sifted powdered sugar and vanilla until fully combined.
- Spoon the frosting into a pastry bag with medium round tip and pipe on top of cooled cupcakes.
- Top the cupcakes with the remaining 1 cup of berries.
- Serve immediately or refrigerate until serving.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/raspberry-cupcakes-cream-cheese-frosting