top of page

Vegan Raspberry Coconut Cupcakes

Considering Valentine’s Day is fast approaching, I wanted to make a cute, tasty, and festive themed treat of course! What’s more valentines than pink frosted cupcakes?

I was originally leaning more towards a strawberry something.. Maybe shortcake- though ended up torn between that idea and this one! I may save the shortcake for later in the year.. so keep those eyes open..

Now, I didn’t want to be too basic with the raspberry, too outside the box, OR too off season- so I thought raspberry with a hint of coconut would be a fun and flavourful twist. That it certainly is. (Not to mention - super cute, very pink, and very valentines worthy!) I think these would be adorable in mini cupcake form so definitely recommend trying if you have a mini cupcake pan! You can also make it as a cake if you prefer.

Raspberry cupcakes with a raspberry coconut icing, complete with shredded coconut on top- They are to die for tasty! Now, it certainly took a couple batches to get there.. Hahaha, I may have over-mixed my raspberries in the first batch.. so they came out completely blue or more so a non appetizing blue brown.. I was more careful the second time around!

These will take about an hour and a half start to finish, and yield a dozen. They will also be sure to put a smile on the face of the person you give them to! OR on your own face .. I mean, why share when you can keep them alllll to yourself anyways.. Happy V day to you!

** P.S. with this recipe, DO be very careful with your raspberries, do not mix them in/overmix as they will turn your batter/icing blue! So wild right? Raspberries have a way of turning things blue/purple... so, just gently fold them in when it comes time!**

Vegan Raspberry Coconut Cupcakes Yields: 12-14 cupcakes



  • 2 cups flour

  • 1 cup sugar

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 2 tbsp tapioca flour or cornstarch

  • 2 tsp fresh lemon juice (if you don't have a lemon handy, you can use 1tsp of white vinegar mixed with 1tsp of water)

  • 1/4 cup coconut oil

  • 1tbsp + 1 tsp vegan Becel or Earth Balance

  • 2 tsp vanilla

  • 1 1/2 cup almond milk (if batter looks too dry, add more in tbsp increments)

  • 1/2 cup fresh or frozen raspberries

  • 1-2 tsp beet juice (for colour) or 2 drops pink or red vegan friendly food colouring

  • 1 tbsp shredded coconut


  • 4 1/2 cups icing sugar

  • 1/2 cup vegan becel

  • 1/2 cup veggie shortening

  • 3 tbsp raspberries

  • 2 tsp vanilla

  • 4 tbsp coconut oil

  • 1/2 cup almond milk

  • 2-3 drops red or pink vegan friendly food colouring or 1 tsp beet juice

*** This above icing recipe will make enough to thickly ice the cupcakes as pictured while leaving some leftover, HALF the recipe if you will not be icing/needing that much***

I have put the half version below as well!

Frosting (Halfed):

  • 2 1/4 cups powdered/icing sugar (add additional if icing is too runny or has oily taste)

  • 1/4 cup vegan becel

  • 1/4 cup veggie shortening

  • 1/4 cup raspberries

  • 1tsp vanilla

  • 2 tbsp coconut oil

  • 1/4 cup almond milk


1. Preheat the oven to 350 degrees and grease a cupcake pan!

2. Start by mixing all wet ingredients in a large bowl; Lemon juice, vanilla, oat milk, vegetable oil. Combine with a hand mixer or fork.

3. Next, still holding your mixer, add your flour in increments- dust over the bowl and mix in thoroughly until all the flour is added. Add the rest of your dry ingredients; sugar, salt, baking soda, baking powder, and tapioca flour! (*optional: add a couple spoons of beet juice to add a darker pinkish colour*)

4. Add your shredded coconut and very gently fold your raspberries into the batter with a spatula .

5. Pour your batter into the pan, filling the cups about 3/4 the way full. Place the pan in the oven and bake for about 20-25 minutes. Check your cupcakes in 20 by inserting a toothpick to see if any batter remains on it, if it does, keep baking and keep and checking until the toothpick comes out clean!

6. While those are baking, start on your icing! Begin by rinsing you hand mixer or whisk!

7. In a medium sized bowl, add your vegan becel, veggie shortening, coconut oil, vanilla and almond milk. Combine those. Once combined, use the same method for adding your icing sugar as previously done with your flour in the batter. Start dusting it in with one hand while mixing it with the other until is all thoroughly mixed and creamy! add your beet juice or food colouring, and mix thoroughly again. Add the raspberries, gently folding in.

8. Place frosting in the fridge until your cupcakes are finished and cooled. When they have cooled, pull out the frosting from the fridge and whip it with your hand mixer or whisk once more before decorating!

9. Decorate, top with shredded coconut, and enjoy!

I hope you enjoy this recipe!

Thanks for reading and until next post! xx

#vegancupcakes #veganrecipes #veganvalentines #valentinesday #veganblogger #vancouverblogger #veganblog

bottom of page