Berry Berry Raspberry Cocoa Cupcakes

  • Yield 18 servings

These vegan cupcakes come from the blog Happy Healthy Life by Kathy Patalsky.



1/2 cup canola oil
1/2 cup applesauce OR 2 Tbsp Ener-G Egg Replacer + water to activate
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons apple cider vinegar
1/2 cup raspberry jam
1/3 cup unsweetened cocoa powder
1 1/2 cups pastry flour
1/2 cup crushed berries (blackberries or raspberries)
Raspberry Cream Cheese Frosting:
1 stick vegan butter
1-2 cup powdered sugar (more sugar will thicken the frosting)
1/2 cup raspberry jam
1/2 teaspoon salt
3 tablespoons corn starch
dash of cayenne
1/4 teaspoon vanilla extract
8 ounces vegan cream cheese
Vegan sprinkles


  1. First, prepare the frosting. For extra-fluffy frosting use a beater. Set in fridge to chill.
  2. Preheat oven to 375F and line/oil  cupcake tins. Mix up  batter.
  3. Pour one Tbsp of batter into each tin. Then follow with a dollop (about 1 tsp) of red raspberry jam. Then cover the jam with another heaping Tbsp of batter.
  4. Bake for 20 minutes (or until edges of cupcakes brown).
  5. Cool cupcakes completely. Dip each cupcake in frosting them a bowl of sprinkles (optional).

–From the blog Happy Healthy Life by Kathy Patalsky



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