Vegan Lemon Raspberry Jam Filled Cupcakes

Jump to Recipe Print Recipe

These vegan lemon raspberry jam filled cupcakes have a vegan lemon cupcake base with raspberry jam filling inside. They are topped with vegan raspberry buttercream frosting and packed with flavor. They are easy to make and taste delicious!

a lemon raspberry cupcake on a plate, showing the jam filling inside

These cupcakes are perfect for Valentine's Day and spring and summer events. They have the flavor of raspberry lemonade cupcakes with the best combination of sweet and tart fruit flavors.

If you love these cupcakes, you'll also love these gluten-free and dairy-free strawberry filled cupcakes, which are also perfect for Valentine's Day.

Why You'll Love These Cupcakes

Vegan Lemon Cupcakes - The vegan lemon cupcake base is so soft, moist, and full of lemon flavor that you'll love.
Raspberry Filling - The raspberry jam filling inside these cupcakes is homemade and contains no added sugars.
No Food Dye - The vegan raspberry buttercream frosting is naturally colored with raspberry jam. There are no food dyes or artificial colors!

Ingredient Notes

The ingredients in these cupcakes are pretty simple, which makes them easy to make. Chances are you have lots of these ingredients at home already!

all of the ingredient to make the vegan lemon raspberry cupcakes are shown prepared in small dishes on a table.

Here are some important notes on a few of the ingredients:

Vegan Butter - Earth Balance is a good brand that I use, but any vegan butter will work just fine.
Plant Milk - Any unsweetened plant milk will work well in this recipe. I used almond milk.
Apple Cider Vinegar - Mix this with your plant milk to create vegan buttermilk.
Flours - All-purpose and whole wheat flour are used in the cupcakes to add protein and fiber, while keeping a light taste. You may use all white whole wheat flour if you prefer.
Sugars - Coconut sugar is an unrefined sugar that gives the taste of brown sugar in the cupcakes, which pairs nicely with the white sugar.
Flax Seed - This ingredient adds fiber, protein, and Omega 3's to the cupcakes.
Lemon Juice - Adds so much flavor to the vegan lemon cupcakes!
Raspberry Jam - Use this homemade chia seed jam recipe for the filling.

Making Vegan Lemon Cupcakes

Here are step-by-step instructions on how to make the cupcakes:

STEP 1: Make vegan buttermilk. Combine apple cider vinegar with plant milk. Allow it to sit for about 10 minutes so it has time to curdle and create vegan buttermilk.

STEP 2: Cream vegan butter and sugars. Use an electric hand mixer or stand mixer to cream the vegan butter and sugars together until light and fluffy. This should take 2-3 minutes. Then add in the vegan buttermilk, lemon juice, and vanilla.

how to mix the vegan lemon cupcake batter with a stand mixer

STEP 4: Add dry ingredients. Add the flours, baking powder, flaxseed, and salt to the bowl and mix until just combined. Scrape down the sides as necessary, but don't overmix.

STEP 5: Bake the cupcakes. Fill the cupcake liners about ¾ of the way full. Bake the cupcakes for 24-28 minutes at 350 degrees Fahrenheit. You know the cupcakes are done when the tops turn golden brown and a toothpick comes out with moist crumbs.

muffin tins with cupcake batter before and after baking.

Vegan Raspberry Buttercream Frosting

Here are step-by-step instructions for making the buttercream frosting:

STEP 1: Beat the vegan butter. Mix the softened vegan butter on medium-high speed for 2-3 minutes. You want it to be super fluffy!

STEP 2: Add vanilla, lemon juice, jam, and salt. Mix on medium speed until all ingredients are well-combined. Watch as the frosting becomes pink from the jam!

three images demonstrating how to make the vegan raspberry buttercream frosting in a stand mixer

STEP 3: Slowly add the powdered sugar. With the mixer on low speed, gradually add the powdered sugar. Once all the sugar is added, increase the speed to medium-high and mix for 3-4 minutes, or until fluffy. Be sure to scrape the sides of the bowl.

TIP: if the frosting is too thick for your needs, add water by the teaspoon until you reach the desired consistency. If the frosting is too thin, add powdered sugar by the tablespoon until it's as thick as you need.

Filling And Frosting The Cupcakes

It only takes a few minutes to mix up the homemade raspberry jam filling, and it tastes so much better than store-bought jam. Make sure the cupcakes are completely cool before filling and frosting them. If you're in a rush, you can refrigerate the cupcakes to cool them more quickly.

STEP 1: Core the cupcakes. Create a hole in the center of each cupcake by inserting the large end of a piping tip ¾ of the way down in the center of the cupcake. Twist the tip and pull it out. The center of the cupcake should lift out with the tip. You can use a sharp knife or cupcake corer for this if you prefer.

TIP: Be careful not to poke the piping tip too deep into the cupcake. You don't want to go all the way to the bottom, or the jam will escape into the liner and out the bottom!

the vegan cupcakes shown with a hole in the center, before and after adding the raspberry jam filling

STEP 2: Add raspberry jam filling. Once all the cupcakes have been cored, use a spoon or piping bag to add the raspberry jam into each cupcake. Fill them until the jam is level with the top of the cupcake.

STEP 3: Frost the cupcakes. Transfer the buttercream frosting into a piping bag with a piping tip. I like using a star tip. Frost the cupcakes in a circular motion, starting from the edge of the cupcake and finishing in the center to create a beautiful frosted swirl. Garnish with a fresh raspberry for a nice touch!

NOTE: This recipe makes enough frosting to lightly frost the cupcakes, as shown in the images. For extravagant, high-top frosting, you will need to make a double batch of the buttercream, or you might run out!

If you prefer, you may spread the frosting on the cupcakes with a knife for an easier option and more casual look. You may not use all of the frosting if you do it this way.

a vegan lemon cupcake topped with raspberry frosting and a fresh raspberry garnish

Frequently Asked Questions

How do I make vegan raspberry frosting?

These cupcakes are topped with vegan raspberry buttercream. Use vegan butter or softened coconut oil for the frosting instead of real butter to make it vegan.

Does the vegan butter have to be softened?

Yes! You cannot use frozen butter for this recipe because it will not cream together with the sugars. Set the butter out on the counter 1-2 hours before baking so it is soft enough to use.

Are these eggless lemon cupcakes?

Yes, these are vegan lemon cupcakes, which means they do not have eggs.

Is coconut sugar vegan?

Yes, coconut sugar is an unrefined sugar that is not processed with bone char, like many granulated sugars are. Coconut sugar is a safe vegan option.

a bite taken out of the vegan raspberry cupcake on a plate, showcasing the chia jam filling inside.

Storing And Freezing

Store the cupcakes in an airtight container in the fridge for 3-5 days.

I don't recommend freezing fully decorated cupcakes because the raspberry filling and buttercream frosting won't thaw well. You can freeze undecorated cupcakes in an airtight container in the freezer for up to 90 days.

More Vegan Recipes

If you make these vegan lemon raspberry cupcakes, please consider leaving a rating and review below. Feel free to post a photo and tag me on Instagram so I can share it! For more recipe content, follow me on Pinterest and join my email list to stay updated.

Recipe