Vegan Gluten Free Raspberry Ripple Cupcakes

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There is something undeniably nostalgic about raspberry ripple. Whether it reminds you of summer holidays by the seaside, trips to the ice cream van, or homemade desserts from childhood, that perfect balance of creamy vanilla and tangy raspberry is a classic combination that never goes out of style. These gluten free vegan raspberry ripple cupcakes take that much loved flavour and turn it into a beautifully light and fluffy treat that everyone can enjoy, regardless of dietary requirements.

The cupcakes start with a soft vanilla sponge, which is rippled with swirls of raspberry jam, creating a marbled effect that not only looks stunning but ensures every bite has the perfect blend of fruitiness and sweetness. Topped with a silky vanilla frosting and finished with a drizzle of more raspberry jam, they are as pretty as they are delicious.

One of the best things about this recipe is how easy it is to make. Thanks to the availability of gluten free self raising flour blends like Doves Farm, you don’t need to worry about complicated flour mixes. Just swap it in and get baking. The recipe is also completely eg free and dairy free, making it ideal for those following a vegan diet or catering for multiple dietary needs.

Whether you are baking for a celebration, a weekend treat, or just because you fancy something sweet, these cupcakes are guaranteed to be a hit. They are light, fruity, and full of flavour, offering all the comforting nostalgia of raspberry ripple ice cream in cake form. So, grab your mixing bowl and get ready to whip up a batch of these gorgeous cupcakes. You won’t believe they are gluten free and vegan!

If you liked this recipe for gluten free vegan raspberry ripple cupcakes why not check out some of my other gluten free and vegan recipes –

• Chocolate Easter Nest Cupcakes
• Lemon and Blueberry Cupcakes
• Mini Peach Upside Down Cakes

Vegan Gluten Free Raspberry Ripple Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

40

minutes

Cooking time

25

minutes

Total time

55

minutes

Gluten free vanilla sponge is swirled with raspberry jam and topped with vanilla icing and more raspberry jam for a fruity taste in every bite.

Ingredients

• For the Sponge

• 200g Gluten Free Self Raising Flour

• 125g Caster Sugar

• 1/2 tsp Bicarbonate of Soda

• 1 tsp Vanilla Extract

• 200ml Soya Milk

• 60ml Vegetable Oil

• 35g Golden Syrup

• 50g Seedless Raspberry Jam

• For the Icing

• 250g Vegan Butter Block

• 500g Icing Sugar

• 1 tsp Vanilla Extract

• 100g Seedless Raspberry Jam

Directions

• For the Sponge
• Preheat the oven to 160ºc/320ºf and line a 12 hole cupcake tin with 12 large cupcake cases.
• In a large bowl mix the gluten free self raising flour, caster sugar and bicarbonate of soda.
• In a large jug mix the soya milk, vegetable oil, golden syrup and vanilla extract.
• Slowly pour the wet mix into the dry while mixing.
• Put roughly 1/2 tsp of Raspberry Jam on top of each cupcake. Use a cocktail stick to swirl it into the cupcake slightly.
• Divide between the 12 cupcake cases and bake in the oven for 20-25 minutes, removing when they are golden on top. Leave to cool completely.
• For the Icing
• Beat the vegan butter block and vanilla extract with a hand or stand mixer until smooth.
• Sift in the icing sugar and mix in until well incorporated.
• Put the icing into a piping bag with a large open star tip and pipe rose onto each cupcake,
• Mix the raspberry jam so that it is smooth and put it into a piping bag with a small round tip (around 2mm). Pipe a zigzag of raspberry jam onto each cupcake.