Have I told you about my favourite fruit yet? If you’re guessing raspberries you’re guessing right. I could eat them every day and in any form. I haven’t created a recipe for raspberry cupcakes and I said to myself: ‘If I’m making them, why wouldn’t I make them just a tad bit healthier?’ Therefore I present you: vegan protein raspberry cupcakes.

Raspberries everywhere

Not even kidding when I say I’m kinda obsessed with raspberries. I keep myself from buying them all the time and maybe that’s why I love them so much – every time I eat them they taste like heaven.

I’m not sure why I haven’t used them in muffins before. I’m pretty sure I’ve used them in some kind of spongy dessert, but oh my is it almost a crime I haven’t developed my own recipe yet!

Up till now, because now it’s here and just in time for Valentine’s day, too. They seem like a perfect dessert for this lovely occasion. Especially if you’re not a huge chocolate fan (yet, we exist, give us a break).

I’ve added some proteins, too. I’m not a big fan of having protein powders every day, but I like to supplement a bit before my period and after training, especially evening training. My absolute favourite brand is Sunwarrior which in Slovenia I get from Super Hrana. I adore them because I don’t feel bloated or heavy after having them. The best taste in my opinion is vanilla (yup, vanilla + raspberries fan), but chocolate isn’t bad either.

I’ve decided to add proteins to this recipe because they add some nutritional value and add this lovely vanilla aroma. They are sugar-free and only sweetened with stevia. I mean, could they be any better?

Vegan protein raspberry cupcakes  Q&A

There is not much to be careful about, but there are some things you might want to know.

Ingredients:

-> I’m adding a bit of coconut oil to the batter because I like my cupcakes luscious and full. Without oil they might be dry or sticky or just weird in texture. I’m using very little – 50 g per 12 muffins, which is less than 5g per muffin.

-> Apple is there to add more moisture instead of fat. It also adds a bit of taste that you won’t necessarily feel, but it rounds the taste of the whole muffin which I love.

-> I intentionally used agave syrup. I’m buying whole unrefined agave syrup as much as I can. I want these cupcakes to be good for breakfast, too, and I don’t want unnecessary spikes in my blood sugar.

-> I used white flour which directly collides with what I just said about agave syrup, but you can easily use wholemeal flour and the cupcakes shouldn’t end up much different unless you’re using a very dense flour.

-> Whipped cream can be easily replaced by canned coconut milk, but coconut milk might not hold shape as well as whipped cream. But it’s almost certainly healthier.

-> Raspberry jam from the store is usually only about 30% raspberries and tons of sugar. I make my own at home cuz it’s really easy and done within minutes (while muffins bake, for example).

Method:

-> When combining dry and wet ingredients make sure you do it right before you put them into the cupcake baking tray and into the oven. As soon as you combine baking powder with liquid it starts its reaction and as soon as that’s done, it starts losing its power. So do it at the last moment, when the oven is hot and everything else is ready.

-> Once you’re done mixing your batter, add raspberries and fold them into the batter gently. Again, because of baking powder.

-> I love using my silicone models for cupcakes, but the baking paper is fine too (and it looks better in the photos). You might even simply grease the holes for muffins and sprinkle them with flour. That should work fine, too.

Should there be any questions about anything, let me know in the comments or ask about it on Instagram.

Do you want more lovely, cute recipes to surprise your significant other or treat yourself? In that case you might want to try my cranberry pistachio shortbread cookies or vegan cheesecake bars. If you’re up for a warm and sweet dinner, make some baked sweet crêpes.

Are you recreating any of my recipes? Don’t forget to take a photo and tag me on Instagram @littlekitchenvibes

Vegan Protein Raspberry Cupcakes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Cooling time 20 minutes mins

Total Time 1 hour hr

Servings: 12 cupcakes

Course: Breakfast, Dessert

Cuisine: American, european

Ingredients Method

Ingredients

  

• 50 g vegan protein powder vanilla
• 200 g flour white or wholemeal
• 2 tsp baking powder
• 100 g apple
• 150 ml oat milk
• 50 g coconut oil melted
• 50 ml agave syrup unrefined
• 100 g raspberries fresh or frozen
• 200 ml vegan whipping cream or canned coconut milk
• fresh raspberries for decoration

Method

 

1. First, prepare your muffin baking tray - add the cups in or grease it. Turn the oven on to 180°C.
2. In a large bowl mix the dry ingredients with a whisk.
3. To a blender, add apple, oat milk, and agave syrup. Blend well so you get a kind of a smoothie.
4. Melt coconut oil, but make sure it's not too hot.
5. Add your smoothie to the dry ingredients and add melted coconut oil, too. Mix gently and only so much so that there are no dry lumps left.
6. In the end, add raspberries and gently fold them into the batter.
7. Using a spoon, add about 1 tbsp of batter to each of the cups.
8. Bake muffins at 180°C for 20 minutes.
9. Once baked, let them cool down a bit so they are no longer hot. You can stop here and enjoy them as they are (perfectly good and tasty already) or you can take it a step further.
10. Using a tool, a spoon, or a knife, make holes into every muffin. Fill those holes with raspberry jam (I used homemade jam, but store-bought is okay too).
11. Now whisk whipping cream until really hard so it can hold shape. If you're using canned coconut milk, make sure it's cold and already thick, and only use the thickest cream. Whip it up. It might not hold the shape as well, but it's really tasty.
12. Using a spoon or a pipe, add whipped cream to your muffins to create cupcakes! Decorate with fresh raspberries, fresh mint leaves, lyophilized fruit or anything else you want.