Raspberry Lemon Easter Cupcakes

Raspberry Lemon Easter Cupcakes

By: Nicole of @allergylicious

PREP TIME 5 minutes  COOK TIME 18 minutes  ADDITIONAL TIME 5 minutes 

TOTAL TIME  35 minutes


Cupcake Ingredients

  • 1 cup granulated sugar
  • 2 teaspoons lemon zest
  • 1 ¾  cup flour (AP or 1:1 GF flour Blend)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ cup dairy-free milk 
  • ¼  cup fresh squeezed lemon juice
  • ¼  cup water
  • ⅓  cup neutral oil (vegetable, safflower)
  • 1 teaspoon lemon extract (can sub with vanilla extract)
  • ½ cup diced raspberries (fresh, not frozen)


  • ½  cup vegan shortening (or butter or combo of both)
  • 2-3 cups powdered sugar
  • ½ teaspoon vanilla extract
  • ¼  teaspoon salt
  • 1-3 teaspoons flax milk for smoothness
  • Food coloring of choice (green, pink, etc.)
  • 2 tablespoons cocoa powder if making chocolate frosting

For Decorating: 


Cupcake Instructions

  • Preheat the oven to 350° and line 12 muffin cups.
  • In a large bowl, mix together sugar and lemon zest. Sift in dry ingredients (flour, baking powder, baking soda and salt) directly into the bowl with sugar/zest. 
  • In a small bowl, whisk the wet ingredients (dairy-free milk, lemon juice, water, oil and extract).
  • Pour liquids into the flour mixture. Stir with a wooden spoon or blend just until it's all incorporated.
  • Fold in diced raspberries then evenly fill prepared cupcake tins 2/3 full with batter.
  • Bake for 18-22 minutes. Let cool on a cooling rack to cool. 

Frosting Instructions:

  • Place shortening in a bowl with a stand-up mixer. Use paddle attachment and whip 1-2 minutes until smooth. Sift in powdered sugar and add vanilla extract. Whip until nice and fluffy, adding in dairy-free milk until spreadable for your cake.
  • Divide frosting in 3, and leave 1 as is, color 1 green, then add cocoa powder into the last batch and blend again until, adding in a splash of dairy-free milk if needed). 


Pipe on frosting and decorate with YumEarth candies as desired. Enjoy!


* If making sheet cake, lightly coat a 9x13" pan with non-stick spray and dusting of flour. Bake for 22-25 minutes or until the center of the cake is done. 


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