Raspberry Cupcakes

These yummy in-season raspberry filled cupcakes are topped off with a sweet berry glazing. The best part is they are refined sugar-free, gluten-free and vegan!


By Amy of Fragrant Vanilla Cake.

I used my basic gluten free sugar free vanilla cake batter for these and it tasted amazing before it was even baked.  Just sayin’.  But once it was all baked up with the raspberries…oh my was it heavenly.  The raspberries became almost jammy suspended in the sweet vanilla cake, and once I topped it off with a lemon glaze, even better.  The best part is these are gluten free, sugar free, and vegan so no need to worry about getting a sweet overload on them and feeling ill later.  What they will do it make you happy, and satisfy your sweet craving without spiking your blood sugar!

This recipe is gluten-free, dairy-free, egg-free, refined sugar-free, vegetarian and vegan.

Ingredients | Makes 16 muffins

  • 1 3/4 cups all purpose gluten free flour
  • 1  1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp liquid stevia 
  • 1/2 cup virgin coconut oil, warmed to liquid
  • 1 cup applesauce
  • 1/2 cup filtered water
  • 1 Tbsp pure vanilla extract
  • 2 Tbsp organic lemon zest
  • 2 Tbsp lemon juice
  •  2 cups fresh organic raspberries 
  • 1/4 cup coconut butter, warmed to liquid
  • 1/4 cup lemon juice 
  • 1/2 tsp liquid stevia
  • 1 tsp pure vanilla extract
  • 1/4 tsp beet powder (optional for color)
  • filtered water as needed


  1. Preheat the oven to 375 degrees and position rack in center of oven. Line 16 muffin tins with liners.
  2. Whisk flour, baking soda, sea salt, together in a large bowl to blend well.
  3. Whisk stevia, oil, applesauce, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in lemon juice until bubbles form. Fold in the raspberries. 
  4. Transfer batter to prepared tins, alternating between chocolate and vanilla spooning the batter by the Tbsp into the them. 
  5. Place in the oven and bake cupcakes until tester inserted into center comes out clean, about 20 minutes.
  6. Cool cupcakes completely.

To make the glaze

  1. Whisk together all ingredients but the water until smooth, then add a little water at a time until a runny but not to thin glaze is formed.  
  2. Spread a little of the glaze over each of the cupcakes, then allow to set (if you want it to set quicker, place them in the freezer for about 10 min).   


10552376_702988373083331_2033285687084128397_nAbout the author: Amy lives in Minnesota and runs her blog Fragrant Vanilla Cakewhich features mostly raw, vegan recipes. She especially likes creating cakes and desserts, but you’ll find the occasional savoury dish too. Aside from her passion for creating new and delicious recipes, Amy also loves running and has a degree in studio art – her artistic mind is clear in the beautiful food creations she makes. You can visit her Facebook page, and follow her on Twitter.

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