Chocolate Raspberry Cupcakes – a delicious recipe with butter, soymilk, vanilla, flour, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350F.
2
Beat the butter substitute, sugar, and vanilla with an electric mixer until fluffy, about 3-5 minutes, in a large bowl.
3
Mix the flour, baking powder, and salt in a separate bowl.
4
Add dry ingredients to butter mixture.
5
Mix until blended.
6
Stir in the soy milk.
7
Beat for 30 seconds on low speed.
8
Turn the mixer up to medium speed and beat for 2 minutes.
9
Add applesauce.
10
Beat for 2 more minutes.
11
Fold in the crushed cookies and raspberries.
12
Fill lined or greased cupcake tin three-quarters full.
13
Bake for 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean.
14
Cool completely before frosting.
1095
kcal
Calories
38
g
Fat
177
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: ½ cup earth balance butter substitute, 1 cup soymilk, 2 teaspoons vanilla extract, 2 ¼ cups all-purpose flour, and more.
Yes, Chocolate Raspberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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