Raspberry Poppyseed Cupcakes (dairy free)

Craving a cupcake with creamy, fluffy frosting but you don’t eat dairy or you’re just in the mood for something different? You have come to the right place! Raspberry poppyseed cupcakes with whipped coconut frosting are the perfect solution. And did I mention these are dairy free cupcakes.

The whole wheat cupcake is surprisingly light, filled with raspberry filling that is just a little tart, and topped with fluffy, creamy, not overly sweet whipped coconut frosting. Take a bite all together and your tastebuds will float away into the clouds!

Ingredient List

• Canned coconut cream chilled (I use Thai Kitchen brand)
• Vanilla flavored coconut milk yogurt (I use so delicious brand)
• Powdered sugar
• Cane sugar
• Unflavored gelatin
• Vanilla extract
• Almond extract (optional)
• Fresh ground white wheat flour or whole wheat pastry flour
• Baking powder
• Kosher Salt
• Eggs
• Oil
• Poppy seeds
• Fresh raspberries
• Cornstarch
• Lemon juice

Note: It is very important that the coconut cream is well chilled (at least 24 hours in the refrigerator).

Tip: We like keeping a couple cans of coconut cream in the fridge so that when we want to make these we have cold cream on hand.

How to make Raspberry Poppy Seed Cupcakes

1. Preheat oven to 350° F

2. Open the can of coconut cream and carefully scoop out the hardened cream from the top. Place into a dish, cover and refrigerate until ready to make the frosting. Reserve the water in the bottom for the cake. It should be about 3/4 c.

3. In a small dish dissolve 1 tsp of unflavored gelatin in 2 Tbsp of cold water. Set aside, you will use later in the frosting.

The cake

1. In the bowl of a stand mixer beat 1/4 cup oil and 1 cup cane sugar together on medium speed for about 1 minute.

2. Add 1/2 tsp vanilla extract and then 2 eggs, one at a time beating for about 30 seconds after each one.

3. Sift 1 1/2 cups flour into a bowl. Add 1 tsp baking powder and 1/8 tsp kosher salt, stir to combine.

4. Add the flour mixture to your egg mixture. Turn mixer on low speed, pour in the coconut water while it mixes. Scrape down the sides and mix until all the flour is incorporated. Fold in 2 Tbsp poppyseeds.

Note: If you don’t have 3/4 cup coconut water from your can of coconut cream use your choice of dairy free milk to make up the difference.

5. Divide the batter evenly between 12 paper lined cupcake holes. They will be about 3/4 full. Bake at 350° for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. 

6. Transfer cupcakes to a cooling rack. Cool completely.

The Raspberry Filling

while cupcakes are cooking

1. In a small saucepan combine 6 oz fresh raspberries (reserve 6 raspberries for garnish), 2 Tbsp cane sugar, 2 tsp cornstarch, 1 Tbsp cold water, and 1 Tbsp lemon juice.

2. Cook over medium heat until thickened, and the raspberries have broken apart.

3. Transfer to a bowl to cool completely.

The Frosting

1. In a medium size mixing bowl beat the coconut cream for 1-3 minutes or until smooth and fluffy.

2. Add the yogurt (5.3 oz container or about 1/2 cup), 2 Tbsp sifted powdered sugar 1/2 tsp vanilla extract, and 1/8 tsp almond extract if using. Beat until combined about 30 seconds.

3. Melt the gelatin either in a pan over low heat or in the microwave for about 10 seconds.

4. Slowly pour into frosting while beating. Beat until fluffy, 1-3 minutes. Cover and refrigerate. It needs to chill for about 20-30 minutes to set up some before frosting the cupcakes.

Assembling the cupcakes

1. Remove a small amount of cake from the center of each cupcake. There are a couple ways you can do this.

• Use a cupcake corer
• Or use a knife to cut a circle and then pull the piece out
• A metal teaspoon works great (shown below)

Tip: If you are having sticking problems dip your tool in a little bit of flour

2. Fill each hole with about 1 Tbsp of raspberry filling.

You can put the cupcake pieces back on top if you want….. That is if you don’t eat them all like I do!

3. Cut the reserved 6 raspberries in half lengthwise using a sharp knife.

4. Now pile on that frosting! And garnish with half a raspberry cut side out. The frosting may be a little on the soft side, but should harden in the fridge. Refrigerate until the frosting is set, an hour or so should do the trick.
Store in the refrigerator.

Note: We like using a 1M Wilton tip with a piping bag for piping the frosting onto the cupcakes.

We love cupcakes! They are so fun and you can get so creative with them. You could make cupcakes everyday and never do the same combination of flavors twice. But these ones are on the very top of our favorites list and We’ll be making them forever! We hope you love them too!

If you make these we would love to see your creation!
Tag us on Instagram @thetearyonion.
Thanks for reading and as always, have fun in the kitchen!