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Easter Raspberry & White Chocolate Cupcakes

Jacqueline Meldrum
Easy little raspberry and white chocolate cupcakes, topped with buttercream, raspberries and dairy-free white chocolate mini eggs. Perfect for an Easter treat or just for a cheeky afternoon snack.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Easy Vegan Cakes, Bakes & Desserts
Cuisine American
Servings 12 cupcakes
Calories 367 kcal



  • 350 ml oat milk (or your regular milk)
  • 1 tsp vinegar
  • 1 tsp vanilla extract
  • 5 tbsp vegetable oil
  • 125 g caster sugar
  • pinch salt
  • 300 g plain flour (all purpose flour)
  • 1 tbsp cornflour
  • 1 tsp baking powder
  • 150 g fresh raspberries

Buttercream & Toppings (optional)

  • 100 g vegan butter (or margarine)
  • 4 vegan white chocolate mini eggs melted
  • 5 tsp vanilla extract
  • 300 g icing sugar
  • 12 vegan white chocolate mini eggs for decoration
  • 24 raspberries or 12 for one on each cupcake



  • Preheat your oven to 180c/160c fan/350f/gas mark 4.
  • Fill a 12 hole muffin tray with muffin or cupcake cases.
  • Pour milk into a jug or bowl then add the vinegar and stir.  Leave for a few minutes to turn into vegan buttermilk.
  • Sieve the flour and baking powder into a large mixing bowl, then add salt and sugar and mix well.
  • Add the raspberries (for the cupcakes) and toss in the flour.
  • Add the oil and vanilla extract to the milk and stir.
  • Pour the wet ingredients into the flour mixture and fold to mix (as little as possible), then scoop into the cupcake or muffin cases.
  • Bake for 20-25 minutes until risen and baked through. Use a skewer to see if they are ready.
  • Remove from the oven, leaving the muffins in the tray for a few minutes, before moving them to a baking rack to cool completely.
  • Now decide if you are adding buttercream and toppings. They are good plain, but even better with them. 
  • Enjoy them whichever way you serve them.

  • Buttercream & Toppings (optional)
  • In a mixing bowl, mix together the butter until soft, then mix in the melted chocolate and vanilla extract.
  • Mix in the icing sugar. 
  • If you think it needs to be thicker, add some more icing sugar.
  • Add to a piping bag and pipe on to cool cupcakes or add with a spoon.
  • Top with fresh raspberries and mini eggs.
  • Enjoy!


  • These cupcakes can be frozen (without toppings) or kept in an airtight container in the fridge for 3-4 days.
  • Toppings are optional. They are good plain, but toppings make them extra special for special occasions like Easter or birthdays.


Serving: 12gCalories: 367kcalCarbohydrates: 61gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 106mgPotassium: 72mgFiber: 2gSugar: 39gVitamin A: 387IUVitamin C: 4mgCalcium: 72mgIron: 2mg
Keyword cupackes, vegan cakes, vegan cupcakes, vegan Easter cakes, vegan raspberry cupcakes, vegan white chocolate cupcakes
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