Fancy Raspberry Cupcakes

Tasty! (and lowfat)

These fancy cupcakes are perfect for summer! Use fresh organic raspberries and enjoy these wholesome morsels without any guilt 🙂

Fancy Raspberry Cupcakes
A Recipe by Diana Keuilian
Prep time
Cook time
Total time

For the Cupcake:
  • 6oz (1/2 cup) coconut yogurt, pina colada or vanilla flavored
  • ⅔ cup unsweetened rice milk
  • ¼ cup applesauce
  • 1 Tablespoon lemon zest
  • 3 Tablespoons liquid coconut oil (heat gently to liquefy)
  • ¾ cup coconut palm sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon raspberry extract
  • 1 cup whole wheat pastry flour
  • ¼ cup oat flour
  • 2 Tablespoons corn starch
  • ¾ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
For the Toppings:
  • 1 cup powdered evaporated cane sugar
  • 1 Tablespoon unsweetened rice milk
  • ½ cup raspberry preserves
  • 1 cup fresh organic raspberries

For the Cupcake:
  1. Preheat oven to 350 degrees F. Place cupcake liners in muffin pan, lightly spray with coconut oil.
  2. In a large bowl combine yogurt, milk, apple sauce, lemon zest, coconut oil, coconut palm sugar, vanilla and raspberry extracts. Mix until smooth.
  3. In another bowl combine flours, corn starch, baking soda, baking powder and salt. Add to wet batter and mix until smooth.
  4. Fill each liner three-quarters full and bake for 23 minutes, or until golden. Transfer to cooling rack and cool fully.
For the Toppings:
  1. Mix the powdered sugar with the rice milk, with a fork. Add a few more drops of rice milk until icing is a good consistency to drizzle. Spread a layer of preserves on each cupcake, put a small circle of icing, place a few raspberries on top and drizzle with icing.


  • Quite possibly the prettiest cupcake EVER!Did you try this recipe? Share how you liked it below…

Did you try this recipe? Share how you liked it below…


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