Raspberry 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.
Servings: 12 cupcakes
Calories: 535kcal
Ingredients
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
Instructions
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.
Notes
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.
Nutrition
Calories: 535kcal | Carbohydrates: 74g | Protein: 3g | Fat: 27g | Trans Fat: 3g | Cholesterol: 14mg | Sodium: 100mg | Fiber: 1g | Sugar: 60g | Vitamin C: 0.05mg