Being me, I wanted them to be healthier(ish), but still tasty. They are based off Cybele Pascal’s Vegan Vanilla Cupcakes recipe from The Allergen-Free Baker’s Handbook (great book & resource!), but I reduced the sugar and added raspberry purée as a swirl to take away some of the sweetness. Many raspberry swirl cupcakes get you to add sugar to the raspberries, but I don’t think that’s necessary.
These cupcakes work well with or without frosting – just make sure that you don’t add tons of it if you’re trying to reduce your sugar intake! (Don’t take a page from Crave Cupcakes. Seriously. No mountain-high icing swirls for me!)
I brought them to work and my coworkers loved them (“this is gluten free? Everything I’ve ever tried that was gluten free was gross, but this is really good!”) – little did they know that they were also vegan!
I asked one of my coworkers how they compared in taste and texture to gluten ones and she said they were fairly similar and that mine were considerably less sweet, which was a good thing. I take that as praise for gluten free vegan baking!
Gluten Free Vegan Raspberry Swirl Cupcakes
1/2 c. Sorghum flour
3/4 c. Brown rice flour
1/2 c. Tapioca starch
1/4 c. Potato starch
1/2 tsp. xanthan gum
1/2 tsp. Salt
1 tsp. Baking powder
1 tsp. Baking soda
1 c. Almond milk
1 tsp. Apple cider vinegar
1/2 c. Vegan shortening (I used earth balance, which is unfortunately not soy free, but I needed to use it up)
3/4 c. Sugar (could probably use even less as I found them to be quite sweet)
1 1/2 tsp. Vanilla
1 Tbsp. Powdered egg replacer, whisked with 1/4 c. water
1 c. Frozen raspberries, thawed and mashed (you could purée them in a blender, but why make extra dishes when you don’t have to?)
- Preheat oven to 350F. Line muffin tins with paper cups (I made 20 mini cupcakes and 7 larger ones, but I think you could easily do 24 mini cupcakes and six bigger ones. This should make about 12 standard sized cupcakes.)
- Whisk together dry ingredients. Set aside.
- Measure out your almond milk and add the vinegar. Stir and set aside.
- In the bowl of a mixer, beat together the shortening, sugar, egg replacer and vanilla until fluffy, about 2 min.
- Add flour mixture in three parts and almond milk in two parts alternatively, starting and ending with the flour. Beat until smooth.
- Scoop a but of batter into each muffin tin (about 1/3 full). Add about a scant tsp of raspberries to the mini cupcakes and a scant Tbsp to the large cupcakes.
- Cover with batter until tins are 3/4 full. Using a toothpick, swirl the raspberries around the cupcake.
- Bake in oven for ~14 min for the minis and ~20 min for the larger cupcakes it until an inserted toothpick comes out clean.
Immediately remove from tin onto a cooling rack.
- Frost once cool, if desired.
1/2 c. vegan margarine
2+ c. icing sugar
1/2 tsp. vanilla
2 – 3 tbsp raspberry purée (left over from cupcakes)
- Beat the margarine until fluffy.
- Add icing sugar, vanilla and raspberry purée.
- Beat until smooth. Add more icing sugar or purée to get the desired consistency.
- Pipe onto cupcakes with a star tip.
- Add heart sprinkles if desired.
*I found this amount of frosting to be perfect as I managed to ice all of the cupcakes. As you can see, I tried not to add a ton of frosting, so if you want more on your cupcakes, you’ll need to make more frosting.
What are your plans for Valentine’s Day?