Raspberry Cupcakes

These raspberry cupcakes are sweet and refreshing with dense and creamy frosting. Naturally colored and made with non-hydrogenated shortening, they’ll leave you feel a little less guilty about this indulgent treat. Makes 1 dozen cupcakes.

raspberry cupcakes on a marble background

When life gives you raspberries, make raspberry cupcakes

A few weeks ago, I thawed out a bag of frozen raspberries, and by the time they were thawed, I completely forgot why I had done it. Mom brain. To save them, I tossed them in the food processor and made raspberry puree, which I knew would be perfect for making my favorite strawberry cupcakes, except, they’d be raspberry this time.

I’ve been making these cupcakes ever since I started cooking and baking on my own – back when cupcakes were all the rage. I even bought a cupcake cookbook that I though was the coolest thing in the world.

I still have it today. But, these cupcakes were made with butter and milk, and so I put the recipe at the back of my recipe box and forgot all about it until I was forced to do something with those frozen raspberries. I took this as a challenge, and determined to make them raspberry and dairy free.

close up of raspberry cupcakes on a marble background with a bowl of raspberries in the background

How to make dairy free raspberry cupcakes

It only took a few simple swaps to make these cupcakes completely dairy free. First, I swapped the butter out for vegetable shortening. I used non-hydrogenated shortening, but you can use any vegetable shortening you have on hand, or even coconut oil if you soften it a bit. See more about how I substitute butter here.

Then I chose to use fall-fat coconut milk instead of whole milk, because I think the fat content is more comparable than using nut milk or refrigerated coconut milk. You could potentially use any plant-based milk here though.

Note: If you’re not eating dairy free and just want to make raspberry cupcakes, you can use the same amount of whole milk and/or butter.

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I know I’ve mentioned it before, but I’m not a big fan of making “fancy” cupcakes. Even though I love the way they look, I’d rather save my time and just put my frosting on with a spatula.

I added fresh raspberries for garnish (off center for fear of them looking too much like a certain female body part), and I called it a day.

What you’ll need to make these raspberry cupcakes:

toddler hand holding a raspberry cupcakes over a spread of raspberry cupcakes on cooling rack with a marble background

We even ended up bringing them to my niece’s birthday party so there would be a dairy free option along with her Frozen cake. And, what kid doesn’t want two birthday cakes?

I think these might be my favorite dairy free cupcake yet, but I am still a super fan of these chocolate espresso ones.

Looking for more dairy free cupcakes? Try these:

raspberry cupcakes on a marble background

Dairy Free Raspberry Cupcakes

  • Author: Melissa Belanger
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 12 cupcakes 1x


For the cupcakes:

  • 1/3 cup raspberry puree
  • 1/4 cup full-fat coconut milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1/2 cup vegetable shortening
  • 1 cup sugar
  • 1 large egg
  • 2 large egg whites

For the frosting:

  • 3 tablespoons raspberry puree
  • 1 cup vegetable shortening
  • 1/2 teaspoon vanilla extract
  • 4 cups powdered sugar
  • Pinch of coarse salt


For the cupcakes:

  1. Preheat oven to 350˚F and line a muffin tin with cupcake liners.
  2. In a small bowl, whisk the raspberry puree, coconut milk, and vanilla extract together.
  3. In a separate bowl, whisk the flour, baking powder and salt together.
  4. Cream the shortening and sugar in a large bowl with an electric mixer at a medium speed until light and fluffy, about 2 minutes.
  5. Add egg and egg whites, one at a time. Continue to beat at a medium speed until incorporated.
  6. Reduce speed to low and alternate adding half of the coconut milk and flour mixtures until incorporated.
  7. Divide batter between cupcakes liners and bake until 22 – 25 minutes, or until an inserted toothpick comes out clean. Allow cupcakes to cool before frosting.

For the frosting:

  1. Combine the raspberry puree, shortening, and vanilla extract in a large bowl.
  2. Beat with an electric mixer until, adding 1/2 cup of powdered sugar at a time until desired consistency is reached.


If you’re not eating dairy free and just want to make raspberry cupcakes, you can use the same amount of whole milk and/or butter.

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  • Reply
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    June 25, 2018 at 8:00 am

    […] store-bought treats tend to be off limits, but when the summer heat hits, I want nothing to do with baking. Instead, I’ve turned to creating my own frozen treats using my favorite store-bought ingredients […]

  • Reply
    August 8, 2018 at 7:30 am

    Hello Melissa, such a nice blog! These raspberry looks so beautiful and I like your recipe. I will try it once. Thanks for sharing.

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