Vegan Vanilla & Raspberry Jam Cupcakes

Fluffy vanilla cupcakes with a raspberry jam centre covered in vanilla bean frosting. You will find these Vegan Vanilla & Raspberry Jam Cupcakes tasty regardless whether you are dairy free or not!

Have you tried vegan cake before?

Veganism is becoming ever increasingly more popular. It was definitely time for me to bake some vegan cakes to see what they were like. I admit, I didn’t think vegan cakes would be very tasty because in my mind you needed eggs to make a tasty cake. 

I’ve made a few cakes now and am so impressed with how delicious vegan cakes are. Vegan margarine makes the most delicious, silky smooth frosting. If you haven’t tried vegan cakes yet, I highly recommend you do. If you don’t want to make it yourself for your first try, the majority of bakeries now offer vegan/dairy free bakes you could try. 

For this recipe, I adapted Veggie Dessert’s Best Vegan Cake recipe which I have tweaked before for my Vegan Chocolate Hazelnut Cupcakes and Vegan Chocolate Orange Loaf Cake recipes.  

Vanilla cupcakes with a difference

These cupcakes have a double vanilla hit – vanilla extract in the sponge and vanilla bean paste in the frosting. You could use the same type of vanilla in both the cake and the frosting if you would prefer. I just like the look of the flecks of the vanilla in the icing because people can clearly see there is real vanilla in it. 

Although vanilla cupcakes are very tasty, sometimes you want something a little bit more exciting. Raspberry goes really nicely with vanilla in my opinion so I thought adding the raspberry jam in the middle would work really well. If you do not have an apple corer to cut out the hole in the middle, use a small sharp knife. 

Which size cupcake cases to use

I don’t know about you, but because people know I like to bake I am often given cupcake cases. I don’t want to sound ungrateful at all because it is a really nice thought; but I am often given smaller cupcake cases than I would usually buy myself. For these cupcakes, I used some  pretty smaller cupcake cases because they were pink. As the cases were slightly smaller than usual, they cakes cooked in roughly 12-14 minutes. But if you are using the larger cupcake cases, use the timings below. 

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Vegan Vanilla & Raspberry Jam Cupcakes

Fluffy vanilla cupcakes with a raspberry jam centre covered in vanilla bean frosting. You will find these Vegan Vanilla & Raspberry Jam Cupcakes tasty regardless whether you are dairy free or not!

Course Cupcakes
Cuisine British
Keyword Cupcakes, Vanilla, Vegan, Dairy Free
Prep Time 25 minutes
Cook Time 18 minutes
Servings 10
Calories 308 kcal
Author Adapted from Veggie Desserts


For the cupcakes

  • 170 ml soy milk
  • 75 g non dairy spread
  • 2 tbsp golden syrup
  • 160 g plain flour
  • 1 ¼ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 90 g caster sugar
  • 1 ½ tsp vanilla extract

For the frosting

  • 75 g non dairy spread
  • 250 g icing sugar
  • 1 tbsp soy milk
  • ¼ tsp vanilla bean paste
  • 3-4 tbsp raspberry jam
  • sprinkles to decorate


  1. Preheat the oven to 160ºC ( fan assisted, 180ºC non fan) and line a cupcake tin with 10 cases

  2. In a pan over a medium heat, gently melt the margarine and golden syrup. Once melted take off the heat and allow to cool slightly
  3. Sift the flour, sugar and bicarbonate of soda together in a bowl before adding the milk and melted margarine. Stir well until the batter is smooth, don't worry it is quite a wet batter
  4. Divide the mixture between the cupcake cases roughly 2/3 full and bake in the oven for 14-18 minutes minutes or until a cocktail stick comes out clean
  5. Allow to cool for a few minutes in the tin before turning out onto a wire rack and leaving to cool completely
  6. Once the cupcakes have completely cooled, make the frosting
  7. Add the margarine and icing sugar to the mixer and beat until combined
  8. Add the soy milk and vanilla and beat until smooth and fluffy
  9. Using an apple corer, remove the centre of each cupcake making sure you only remove a centimetre or so
  10. Spoon a small amount of raspberry jam into each hole you have created
  11. Pipe the frosting on top and sprinkle with any decorations

Recipe Notes

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Vegan Vanilla & Raspberry Jam Cupcakes
Amount Per Serving
Calories 308 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 76mg3%
Potassium 109mg3%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 40g44%
Protein 2g4%
Vitamin A 73IU1%
Vitamin C 2mg2%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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11 thoughts on “Vegan Vanilla & Raspberry Jam Cupcakes

  1. Jenny Paulin

    you make baking vegan cupcakes seem so easy Cat. they look so temtping too and I love the jammy centre inside each one. thank you for sharing with #Bakeoftheweek x

  2. Pingback: Lemon & Ginger No-Bake Family Cheesecake - Casa Costello

  3. Eb Gargano | Easy Peasy Foodie

    Wow… these look FAB! And for such a great cause. I so agree eurgh that thing you said about not wanting people to miss out – I am exactly the same… that’s why a lot of my food is free from in some way. Thanks for linking up to #Cookblogshare. Eb x

    1. Cat Post author

      I have a gluten free carrot cake recipe that I am publishing this weekend so I will come by and link up soon 🙂 Thank you x


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