Prep Time 25 minutes mins
Cook Time 25 minutes mins
Total Time 50 minutes mins
Servings 12 cupcakes
These raspberry cupcakes are sweet and refreshing with dense and creamy frosting. Naturally colored and dairy free, they'll leave you feel a little less guilty about this indulgent treat. Makes 1 dozen cupcakes.
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:
Preheat oven to 350˚F and line a muffin tin with cupcake liners.
In a small bowl, whisk the raspberry puree, coconut milk, and vanilla extract together.
In a separate bowl, whisk the flour, baking powder and salt together.
Cream the shortening and sugar in a large bowl with an electric mixer at a medium speed until light and fluffy, about 2 minutes.
Add egg and egg whites, one at a time. Continue to beat at a medium speed until incorporated.
Reduce speed to low and alternate adding half of the coconut milk and flour mixtures until incorporated.
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:
Combine the raspberry puree, shortening, and vanilla extract in a large bowl.
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.
Calories: 535kcal Carbohydrates: 74g Protein: 3g Fat: 27g Trans Fat: 3g Cholesterol: 14mg Sodium: 100mg Fiber: 1g Sugar: 60g Vitamin C: 0.05mg