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Raspberry Poppyseed dairy free cupcakes finished

Raspberry Poppyseed Cupcakes (dairy free)

Whole wheat poppyseed cupcakes with raspberry filling and dairy free whipped coconut frosting. These are the most amazing cupcakes! The flavors work so well together, I can’t get enough of them!
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Prep Time 30 mins
Cook Time 25 mins
Cooling Time 4 hrs
Total Time 4 hrs 55 mins
Course Dessert
Cuisine American
Servings 12 Cupcakes

Ingredients
  

Poppyseed Cupcakes

  • 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

Raspberry Filling

  • 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

Instructions
 

Getting Started

  • 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.
Keyword cupcakes, dairy free dessert, poppyseed, raspberry