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!
- 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
- Poppy seeds
- Fresh raspberries
- 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.
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.
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.
Raspberry Poppyseed Cupcakes (dairy free)
- ¼ cup Oil
- 1 cup Cane sugar
- 2 Eggs
- ½ tsp Vanilla extract
- 1 ½ cups Flour Fresh ground or whole wheat pastry flour
- 1 tsp Baking powder
- ⅛ tsp Kosher salt
- 1 13.66 oz can Coconut cream well chilled will use in the cake and frosting
- 2 Tbsp Poppyseeds
- 6 oz Fresh raspberries Reserve 6 raspberries for garnish if desired
- 2 Tbsp Cane sugar
- 2 tsp Cornstarch
- 1 Tbsp Cold water
- 1 Tbsp Lemon juice
Whipped Coconut Frosting
- 1 tsp Unflavored gelatin
- 2 Tbsp Cold water
- Coconut cream You will get it from the can listed in the cake
- 5.3 oz Vanilla flavored coconut milk yogurt I use So Delicious brand
- 2 Tbsp Powdered sugar Sifted
- ½ tsp Vanilla extract
- ⅛ tsp Almond extract Optional
- Preheat oven to 350°
- Open the coconut cream from the cake ingredients and carefully scoop out the hardened cream from the top of the can. Put the cream in a covered dish and refrigerate until ready to make the frosting.
- Measure the coconut water left in the bottom it should be ¾ cup. Make up the difference with your choice of dairy free milk if it isn’t ¾ cup.
- In a small dish combine the cold water and gelatin from the frosting ingredients, set aside.
For the Cake
- In the bowl of a stand mixer beat oil and sugar together on medium speed for about 1 minute.
- Add the vanilla and then the eggs one at a time beating for about 30 seconds after each one.
- Sift the flour into a bowl. Add the baking powder and salt, stir to combine. Add to your egg mixture.
- Turn on low speed, pour in the coconut water while mixing. Scrape down the sides and mix till all the flour is incorporated.
- Fold in the poppyseeds. Divide batter between 12 paper lined cupcake tin. They will be about ¾ full
- Bake at 350° for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Transfer to a cooling rack and cool completely.
For the Raspberry Filling
- Combine all the ingredients in a small saucepan. Cook over medium heat until the raspberries have broken apart and the the mixture is thickened. Cool completely.
For the Frosting
- In a medium size mixing bowl beat the coconut cream for 1-3 minutes or until smooth and fluffy.
- Add the yogurt, powdered sugar and extracts. Beat until combined about 30 seconds.
- Melt the gelatin either in a pan over low heat or in the microwave for about 10 seconds. Slowly pour into frosting while beating. Beat until fluffy about 1-3 minutes.
- Cover and refrigerate for 20-30 minutes to let it set up a bit.
Assembling the Cupcakes
- Use a cupcake corer or a metal spoon to scoop out some of the center of each cupcake.
- Fill each hole with about 1 Tbsp of the raspberry filling. Put the cupcake pieces back on top if desired.
- Frost or pipe the frosting on top. Garnish with half a raspberry, cut side out.
- Chill in the refrigerator until the frosting sets up.
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!