thelittleblogofvegan Cupcakes and Muffins
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White chocolate and raspberry have got to be one of the most delicious cupcake combinations! A sweet white chocolate cupcake paired with a tart raspberry compote core, topped with a light and ultra-creamy swirl of the most delicious Italian meringue. These cupcakes are a real winner.
The Italian meringue tastes like an absolute dream and the compote is out of this world good- as well as being only 3 ingredients and super easy to make! You’ll be adding it to all of your bakes!
![Vegan Raspberry and White Chocolate Cupcakes recipe (1) Vegan Raspberry and White Chocolate Cupcakes recipe (1)](https://i0.wp.com/i0.wp.com/1.bp.blogspot.com/-VXVuVz3M9fM/X3MVZRe1zNI/AAAAAAAAecA/jPlp43B4qcoJ1A1QMg5kkfQC8YaZAqM8wCLcBGAsYHQ/s2048/vegan_white_chocolate_cupcake.jpg?w=1440&ssl=1)
![Vegan Raspberry and White Chocolate Cupcakes recipe (2) Vegan Raspberry and White Chocolate Cupcakes recipe (2)](https://i0.wp.com/i0.wp.com/1.bp.blogspot.com/-z-mMkGy2dFM/X3KFVD6n-zI/AAAAAAAAebI/JlUl5XXhtBgrzMhGO1GDlxNlUydEBVBJgCLcBGAsYHQ/s2048/raspberry_white_chocolate_cupcakes.jpg?w=1440&ssl=1)
Vegan Raspberry and White Chocolate Cupcakes
These raspberry and white chocolate cupcakes are topped off with a glistening sugar-coated raspberry, a drizzle of gooey melted dairy-free white chocolate, freeze-dried raspberries and a sprinkling of grated white chocolate.
It’s not very often I work with dairy-free white chocolate so this was a very lovely change for me.
Ingredients you’ll need:
- Dairy-free milk (any will do)
- Apple cider vinegar
- Self-raising flour
- Caster sugar
- Dairy-free white chocolate
- Baking powder
- Bicarbonate of soda
- Oil (vegetable or coconut oil)
- Fresh or frozen raspberries
- Caster sugar
- Lemon (juice only)
- Aquafaba (water from a can of chickpeas)
- Caster sugar
- Water
- Cream of tartar
- Vegan Butter
- Vanilla extract/bean paste
![Vegan Raspberry and White Chocolate Cupcakes recipe (3) Vegan Raspberry and White Chocolate Cupcakes recipe (3)](https://i0.wp.com/i0.wp.com/1.bp.blogspot.com/-e-a4TYk6Koc/X3KGucS1BqI/AAAAAAAAebg/xzLsUEoCkYcW_-gCrknTyVF3vKgrA-JtQCLcBGAsYHQ/s2048/vegan_raspberry_cupcakes.jpg?w=1440&ssl=1)
Equipment you’ll need:
- Large mixing bowl
- Electric whisk/hand whisk or stand mixer
- Candy thermometer
- Piping bags
- Star piping tip
- Spoons
- Spatula
![Vegan Raspberry and White Chocolate Cupcakes recipe (4) Vegan Raspberry and White Chocolate Cupcakes recipe (4)](https://i0.wp.com/i0.wp.com/1.bp.blogspot.com/-khTZvFP6C7c/X3NQWVnLh4I/AAAAAAAAecs/cbGtVEg8gaobilHSZlzX9ns97wfbjU4VACLcBGAsYHQ/s2048/raspberry_compote.jpg?w=1440&ssl=1)
![Vegan Raspberry and White Chocolate Cupcakes recipe (5) Vegan Raspberry and White Chocolate Cupcakes recipe (5)](https://i0.wp.com/i0.wp.com/1.bp.blogspot.com/-8obEXBRZlyk/X3MdMHlQY1I/AAAAAAAAecY/W5y_FKRzbVM-P_2HY4rg9gk_aE4cJhLLwCLcBGAsYHQ/s2048/vegan_raspberry_cupcake_recipe.jpg?w=1440&ssl=1)
Why you need to make these cupcakes:
- The Italian meringue is like a buttercream cloud, plus its EGG-FREE!
- They’re extremely moorish, and the flavour combination is magnificent.
- The tart and sweet compote core is bloomin’ gorgeous.
- The compote is only 3 ingredients and can be ready in under 10 minutes.
- The sponge has real grated dairy-free white chocolate in, which tastes amazing!
![Vegan Raspberry and White Chocolate Cupcakes recipe (6) Vegan Raspberry and White Chocolate Cupcakes recipe (6)](https://i0.wp.com/i0.wp.com/1.bp.blogspot.com/-9wO6mHphjTo/X3MWO0I-NMI/AAAAAAAAecI/H64-UjOHx7w0RPJB3y0WnYQ4_UxGrigbQCLcBGAsYHQ/s2048/vegan_white_chocolate_raspberry_cupcakes.jpg?w=1440&ssl=1)
![Vegan Raspberry and White Chocolate Cupcakes recipe (7) Vegan Raspberry and White Chocolate Cupcakes recipe (7)](https://i0.wp.com/i0.wp.com/1.bp.blogspot.com/-KxdNjwc8j7s/X3Mz015VmcI/AAAAAAAAecg/fkmY-DYi0YQTPVYCuQY1yGq6X5te5mjzACLcBGAsYHQ/s2048/vegan-raspberry-cupcakes.jpg?w=1440&ssl=1)
Looking for more vegan cupcakes to satisfy your sweet tooth? Look no further:
- Lemon Meringue Cupcakes
- Caramel Apple Cupcakes
- Biscoff Cupcakes
- Oreo Cupcakes
- Banoffee Cupcakes
- Honeycomb Cupcakes
- S’mores Cupcakes
- Jammie Dodger Cupcakes
![Vegan Raspberry and White Chocolate Cupcakes recipe (8) Vegan Raspberry and White Chocolate Cupcakes recipe (8)](https://i0.wp.com/i0.wp.com/1.bp.blogspot.com/-umDmqu8YAck/X3KFZdup7RI/AAAAAAAAebM/zxmJ9_AmIUQz8L_20_1gd1lb4-wwCvwjgCLcBGAsYHQ/s2048/white-chocolate-cupcakes.jpg?w=1440&ssl=1)
![Vegan Raspberry and White Chocolate Cupcakes recipe (9) Vegan Raspberry and White Chocolate Cupcakes recipe (9)](https://i0.wp.com/i0.wp.com/1.bp.blogspot.com/-Ied2Vj2f0oM/X3MZgz382YI/AAAAAAAAecQ/ARY2bVAxdOg-bQaWs0Q0ZUJ_MIrmELxiwCLcBGAsYHQ/s2048/White-chocolate-raspberry-cupcakes-vegan.jpg?w=1440&ssl=1)
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Vegan Raspberry and White Chocolate Cupcakes recipe
- Author: thelittleblogofvegan
- Total Time: 2 hours
- Yield: 8–10 1x
- Diet: Vegan
Description
Delicious, sweet and fruity vegan white Chocolate raspberry cupcakes with a white chocolate sponge, with a raspberry filling and Italian meringue buttercream.
Ingredients for the cupcakes
- 240ml of dairy-free milk
- 1 teaspoon of apple cider vinegar
- 210g of self-raising flour
- 100g of caster sugar
- 30g of dairy-free white chocolate (grated)
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 60ml of vegetable oil / melted coconut oil
Ingredients for the compote
- 120g of fresh / whole raspberries
- 70g of caster sugar
- 1 teaspoon of lemon juice
Ingredients for the Italian meringue
- Get the recipe here
Instructions
Method (cupcakes)
- Preheat oven to 180 degrees c and line a cupcake tin with 9 cupcake cases.
- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
- In a large mixing bowl, add the flour, sugar, grated dairy-free white chocolate, baking powder and bicarbonate of soda. Mix well to combine.Add the oil to the ‘buttermilk’ and whisk to combine.
- Add the wet ingredients into the dry and mix until a smooth batter.
- Fill the cases 3/4 full with the batter. Make sure to tap the tins on the worktop to remove any air bubbles.
- Pop the cakes into the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
- Place the cupcakes on a cooling rack and allow to cool fully before frosting/filling. You can even place the cupcakes into the fridge to chill overnight before decorating.
Method (compote)
- Place the raspberries into a medium-sized saucepan and sprinkle over the sugar and lemon juice.
- Place on top onto the hob over a medium to high heat and bring to the boil. It will go thick. Once thick, remove from the heat and allow to cool before using.
Method (buttercream)
- Get the recipe here.
- Add the buttercream into a piping bag fitted with an open star tip nozzle.
- Core each cupcake with an apple corer or knife and add in some of the compote.
- Pipe a swirl of buttercream on top of each cupcake.
- Decorate with a drizzle of melted white chocolate, grated white chocolate, freeze friend raspberries.
- I rolled some raspberries in white sugar and added one to the top of each cake
- Serve these cupcakes fresh or store in a sealed container in the fridge. The buttercream will firm up in the fridge, so allow them to come to room temperature before serving.
- Best eaten within a few days.
Notes
Store: Store the cupcakes in a sealed container in the fridge and allow to come to room temperature before serving.
Best enjoyed within 3 days of making.
- Prep Time: 15 minutes
- Category: cupcakes
- Method: Baking
- Cuisine: American
Keywords: vegan cupcakes, raspberry cupcakes, raspberry and white chocolate
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