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!
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!
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!
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.
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.
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!
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!
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.
Frequently Asked Questions
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.
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.
Yes, these are vegan lemon cupcakes, which means they do not have eggs.
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.
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
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Vegan Lemon Raspberry Jam Filled Cupcakes
- 1 Stand Mixer or electric hand mixer
- 2 Mixing Bowls
- 1 Standard Muffin Tin
Vegan Lemon Cupcakes
- 1 cup unsweetened plant milk
- 1 tablespoon apple cider vinegar
- ⅓ cup vegan butter softened
- ½ cup coconut sugar
- ½ cup granulated sugar
- 2 tablespoon lemon juice (fresh or bottled)
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- ½ tablespoon baking powder
- 1 tablespoon ground flax seed
- ¼ teaspoon salt
Raspberry Jam Filling
- 1 cup raspberries
- 1 tablespoon lemon juice
- ½ tablespoon honey
- ½ tablespoon pure maple syrup
- 1 teaspoon ground cinnamon
- 2 tablespoon chia seeds
- ⅛ teaspoon salt
Vegan Raspberry Buttercream Frosting
- ⅔ cup vegan butter softened
- 2 ½ cups powdered sugar
- ½ teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon raspberry jam (made above)
- ⅛ teaspoon salt
Making The Cupcakes
- Preheat the oven to 350 degrees F. Line cupcake tins with 12 liners. Lightly spray the liners with oil to prevent sticking.
- Combine apple cider vinegar and almond milk and set aside for 5-10 minutes. The milk will begin to curdle to create a vegan buttermilk.1 tablespoon apple cider vinegar, 1 cup unsweetened plant milk
- In a stand mixer, beat the butter, coconut sugar, and granulated sugar until smooth and fluffy.⅓ cup vegan butter, ½ cup coconut sugar, ½ cup granulated sugar
- Add the vegan buttermilk, lemon juice, and vanilla extract and mix on slow to combine. The mixture may not be smooth in this stage, and that's okay.2 tablespoon lemon juice, 1 teaspoon pure vanilla extract
- With the mixer on low, slowly add the all-purpose flour, whole wheat flour, baking powder, flax seed, and salt. Continue mixing on low speed to combine. Once incorporated, scrape the sides of the bowl with a spatula and beat on medium speed to mix fully.1 cup all-purpose flour, ¾ cup whole wheat flour, ½ tablespoon baking powder, 1 tablespoon ground flax seed, ¼ teaspoon salt
- Fill cupcake liners ¾ of the way full and bake in the oven for 24-28 minutes, or until the tops are golden brown and a toothpick inserted comes out with moist crumbs. Let the cupcakes cool completely before filling and frosting.
Making the Filling
- To make the raspberry jam filling, follow the instructions on this raspberry chia seed jam blog post.1 cup raspberries, ½ tablespoon honey, ½ tablespoon pure maple syrup, 1 teaspoon ground cinnamon, 2 tablespoon chia seeds, ⅛ teaspoon salt, 1 tablespoon lemon juice
- You need about ½ cup of jam to fill 12 cupcakes. The recipe linked makes about 1 cup. You can halve the recipe if you only want enough jam for the cupcakes. However, you can make a full batch if you want extra jam to use throughout the week.
Making the Frosting
- Beat the vegan butter until light and fluffy. This takes 2-3 minutes.⅔ cup vegan butter
- Add the vanilla extract, lemon juice, chia jam, and salt. Beat to combine. Scrape the sides of the bowl and continue mixing until smooth.1 tablespoon lemon juice, ½ teaspoon pure vanilla extract, 1 tablespoon raspberry jam, ⅛ teaspoon salt
- With the mixer on low, slowly add the powdered sugar, scraping the sides of the bowl as necessary. Once incorporated, beat for 3-5 minutes on medium-high speed, until the frosting is light and fluffy.2 ½ cups powdered sugar
Filling the Cupcakes
- Insert the large end of a piping tip ¾ of the way down into the center of each cupcake. Twist the piping tip as you remove it from the cupcake to remove the center.
- Use a piping bag or small spoon to transfer the jam into the center of the cupcakes. Fill until level with the top of the cupcakes.
Frosting the Cupcakes
- Use a piping bag with a piping tip of choice to pipe the frosting onto the cupcakes. If you prefer, you may spread the frosting on with a knife instead.
- Garnish the cupcakes with a fresh raspberry and serve immediately. Keep in an airtight container in the fridge for up to 7 days.