Berry Berry Raspberry Cocoa Cupcakes

  • Yield: 18 servings


1/2cup canola oil
1/2cup applesauce OR 2 Tbsp Ener-G Egg Replacer + water to activate
3/4cup sugar
1teaspoon vanilla extract
1/2teaspoon salt
1tablespoon baking powder
1teaspoon baking soda
2teaspoons apple cider vinegar
1/2cup raspberry jam
1/3cup unsweetened cocoa powder
1 1/2cups pastry flour
1/2cup crushed berries (blackberries or raspberries)
Raspberry Cream Cheese Frosting:
1-- stick vegan butter
1-2cups powdered sugar (more sugar will thicken the frosting)
1/2cup raspberry jam
1/2teaspoon salt
3tablespoons corn starch
-- dash of cayenne
1/4teaspoon vanilla extract
8ounces vegan cream cheese
-- Vegan sprinkles



1. First, I prepared the frosting. For extra-fluffy frosting use a beater. Set in fridge to chill.

2. Preheat oven to 375 and line/oil your cupcake tins. Mix up your batter.

3. Pour one Tbsp of batter into each tin. Then follow with a dollop (about 1 tsp) of red raspberry jam. Then cover the jam with another heaping Tbsp of batter.

4. Bake for 20 minutes (or until edges of cupcakes brown).

5. Cool cupcakes completely. Dip each cupcake in frosting them a bowl of sprinkles (optional).

–From the blog Happy Healthy Life by Kathy Patalsky