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Boozy raspberry cupcakes are a sweet vegan treat

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

These boozy raspberry vegan cupcakes are definitely your new favorite treat

I have always loved cupcakes, but I love them even more when they are filled with booze. I made these cupcakes vegan because I was baking for my vegan brother, and they turned out even better than expected. Moist, delicious and totally boozy.

I was able to find a small bottle of raspberry liqueur at the liquor store, so if you don't want a giant bottle of the stuff sitting around your house, make sure to check out the tiny-bottle options. This cupcake is slightly sweet, but I think it's totally worth it.

These boozy raspberry vegan cupcakes are definitely your new favorite treat

Raspberry cordial vegan cupcake recipe

This vegan cupcake recipe will blow your mind. Simply sweet and made with rich chocolate and fresh raspberries, it's 100 percent vegan.

Yields 12

Prep time: 20 minutes | Bake time: 20 minutes | Total time: 40 minutes


For the cake

  • 1-1/2 cups white whole-wheat flour
  • 1 cup sugar (make sure it's certified vegan)
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1/2 teaspoon raspberry extract
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1/3 cup raspberry liqueur

For the frosting

  • 1/2 cup vegan butter
  • 1/2 cup vegetable shortening
  • 1/3 cup fresh raspberries
  • 1 tablespoon raspberry liqueur
  • 1/2 teaspoon vanilla extract
  • 4 cups powdered sugar (more or less may be used)

For the topping

  • Fresh raspberries (optional)


For the cake

  1. Preheat the oven to 350 degrees F, and line a cupcake tray with liners.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda and kosher salt.
  3. In a medium-size mixing bowl, whisk together the water, oil, both extracts and vinegar.
  4. Add the water mixture to the flour mixture, and stir to combine.
  5. Fill the cupcake liners 3/4 of the way full, and bake for about 20 minutes, until fully cooked. Watch your cupcakes, as some ovens might take less or more time to fully cook them.
  6. Poke a few small holes into the tops of your baked cupcakes, and baste the tops with the raspberry liqueur.
  7. Let the cupcakes cool while you prepare your frosting.

For the frosting

  1. To the bowl of an electric mixer, add the vegan butter and vegetable shortening. Cream together until smooth, about 2 minutes.
  2. Add in the fresh raspberries, raspberry liqueur and vanilla extract. Mix together until the raspberries are broken down.
  3. While your mixer is running on slow speed, start adding in the powdered sugar until you have reached your desired consistency. If your raspberries are especially juicy, you might need to add more sugar to reach a thick consistency. I left my frosting a little lose because I like that consistency. If you add too much powdered sugar, then you can thin out the frosting with nondairy milk.
  4. Spread frosting on the cooled cupcakes, and top with a fresh raspberry, if desired.

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