Sweetheart Raspberry Lemon Cupcakes

Add a 1/2 teaspoon of lemon extract for extra lemony goodness, in these sweet and tart cupcakes. Or omit the raspberries and add 3 tablespoons of poppy seeds for lemon poppy seed cupcakes.

Serves: 18Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 18


  • ½ cup vegan margarine, softened
  • 1 cup sugar
  • ½ tsp. vanilla extract
  • ⅔ cup soy milk
  • 3 Tbsp. lemon juice
  • 2 Tbsp. grated lemon zest
  • 1¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup diced raspberries, divided
  • 1 container (12.5 oz.) vegan vanilla frosting
  • 18 whole raspberries


  • Preheat oven to 350°F and grease or line a cupcake tin.
  • Beat together the margarine and sugar until light and fluffy, then add vanilla, soy milk, lemon juice, and zest.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  • Combine flour mixtures with wet ingredients just until mixed. Do not overmix. Gently fold in ¾ cup diced raspberries.
  • Fill cupcakes about ⅔ full with batter and bake immediately for 16–18 minutes or until done.
  • Combine frosting and remaining diced raspberries in a blender or food processor and blend until smooth. Frost cupcakes with frosting and top each with a whole raspberry.