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.
Other recipes you might like
- Vegan Chocolate Hazelnut Cupcakes
- Vegan Chocolate Orange Loaf Cake
- Vegan Oreo Cupcakes
- Vanilla Cupcakes
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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!
Ingredients
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
Instructions
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Preheat the oven to 160ºC ( fan assisted, 180ºC non fan) and line a cupcake tin with 10 cases
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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
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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
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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
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Allow to cool for a few minutes in the tin before turning out onto a wire rack and leaving to cool completely
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Once the cupcakes have completely cooled, make the frosting
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Add the margarine and icing sugar to the mixer and beat until combined
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Add the soy milk and vanilla and beat until smooth and fluffy
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Using an apple corer, remove the centre of each cupcake making sure you only remove a centimetre or so
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Spoon a small amount of raspberry jam into each hole you have created
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Pipe the frosting on top and sprinkle with any decorations
Recipe Notes
Nutritional information is given as a guide only and my vary.
Jenny Paulin says
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
Cat says
Thanks. I’m learning as I go but am finding some very yummy cakes 🙂
Jacqui Bellefontaine says
So pretty Cat. I love the hidden jam aspect.
Cat says
Thanks 🙂
Helen at Casa Costello says
I always forget about the joy of hidden centres in cupcakes. Yours look great for summer celebrations. Thanks for joining in with #BakeoftheWeek
Cat says
They make a good little surprise 🙂
Eb Gargano | Easy Peasy Foodie says
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
Cat says
Thank you 🙂 It’s great to have something for everyone x
Kate - gluten free alchemist says
These look delicious Cat…… I so wish I had one to eat right now. The piping is perfect!
I would love if you could come link to our new monthly linky Got To Be Gluten Free, with myself and Glutarama too x
http://www.glutenfreealchemist.com/2018/05/a-new-linky-venture-with-g2bgf-and.html
Cat says
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
Chloe Edges says
Oh yeh baby – I’m all about the vanilla cupcakes right now. I need to up my piping game tho – yours are ace!
Fiona says
These are super-delicious, thanks! ! I made them for my vegan granddaughter’s 3rd birthday party – she and her parents are vegan, as are some of the guests. Everyone raved about them and loved the surprise jam in the middle. The golden syrup added a lovely flavour too. Can’t praise them enough!
Curly says
That’s a huge compliment, thank you Fiona!