Vegan Vanilla Cupcakes with not-at-all-vegan Raspberry Cream Cheese filling and Buttercream Frosting
Now there’s a mouthful of a recipe! But #srsly, these are worth it. Don’t be frightened by the v-word titling the recipe: I pinky swear, you wouldn’t have known they were vegan unless I told you. Okay, if you’re still wary, the amount of dairy that consumes the other 2/3 of this dessert will certainly make up for it! The cupcakes themselves are incredibly light, not too sweet, and pretty much amazing on their own, then with the filling and frosting they basically become out of this world decadent. I made these to try to convince all my favorite people not to move away for the summer while I hang in my hometown
crying and alone independently exploring my passions. Wouldn’t you hang out with me for a few months if I showed up at your door with these? Lemme know.
Cupcakes (adapted from A Beautiful Mess, a blog so trendy I almost can’t take it. They’re amazing.)
– 2 1/2-3 cups all purpose flour (the batter gets super liquidy, so first add the 2 1/2, then slowly add more as you see fit)
-2 cups granulated sugar
– 2 tsp. baking soda
– 1/2 tsp. salt
– 2/3 cup canola oil
– 2 cups water
– 2 tsp. vinegar
– 1 tsp. vanilla extract
Preheat the oven to 350 degrees. Line a muffin tin or cupcake pan with paper liners. Combine all dry ingredients in a medium bowl. Combine all wet ingredients in a large bowl, then transfer the dry to the wet and mix well until all lumps have disappeared. Fill cupcake pan most of the way full and bake 20-22 minutes or until a toothpick poked in the center comes out clean. Let cool completely.
– 6 oz. whipped cream cheese
– 1/2 raspberry preserves
Combine cream cheese and preserves with an electric mixer until smooth, then store in the fridge until the cupcakes have cooled.
– 1 1/2 cups softened unsalted butter
– 1 1/2-2 cups powdered sugar
– 1 tsp. vanilla extract
Combine butter and 1/2 cup of sugar at a time with an electric mixer until creamy and smooth and at your desired sweetness. Add vanilla. Store in the fridge until the cupcakes have been filled.
Once the cupcakes have cooled completely use a knife to cut a small cone in the center of the cupcake. Spoon the raspberry filling into a pastry bag (or ziplock storage bag with the tip cut off) and fill the cupcake until they’ve just overflowed a bit. Use a spatula or a butter knife to cover the top of the cupcake with the filling. Then spoon the filling into another pastry bag (I also decided to use a festive piping tip*) and frost the center top of the cupcake so a little pretty pink is still showing. Store in the fridge to avoid a melted buttercream situation unless you’re planning to devour immediately!
Sorry for the weird yellow lighting that seems to have happened in the pictures..my kitchen is apparently not a photo studio nor is my iPhone a d3000….