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A vanilla cupcake has vegan raspberry frosting on top along with a fresh raspberry. There are fresh raspberries and more cupcakes around it.
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Vegan Raspberry Buttercream

This creamy, vegan raspberry buttercream is a must to include on a variety of recipes, from cakes, cupcakes, cookies and more.
Course Dessert
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 14
Calories 232kcal
Author Marly McMillen

Ingredients

Cups - Metric

Instructions

  • Place raspberries in a bowl. Use a spoon to mash them.
    A hand holds a spoon, mashing raspberries in a bowl. There are fresh raspberries beside the bowl.
  • Place a fine mesh strainer over another bowl and pour the mashed raspberries into the strainer. Gently press with a spoon. Use the pulp in your next smoothie. You should have ¼ cup of raspberry mix.
    A hand pushes mashed raspberries through a fine mesh strainer into a bowl.
  • Beat the vegan butter with a mixer on medium speed until creamy, around 2 minutes.
  • With the mixer on low, add powdered sugar, one cup at a time.
  • Add vanilla and beat until combined. Beat in one tablespoon at a time of the raspberry mixture. Then turn the speed to high and whip until smooth and creamy.
    A hand holds a spoonful of mashed raspberries, pouring it over whipped butter in a mixing bowl.
  • Assess the consistency. If it's too soft, mix in a bit more powdered sugar. If it's too stiff, mix in a teaspoon of creamer.
  • Store frosting in an airtight container in the fridge for up to 2 weeks. When you're ready to use it, allow it to come to room temperature and maybe even add another teaspoon or two of plant-based milk until the spreadable consistency returns.

Notes

This recipe will make enough frosting for up to 16 cupcakes (depending on how much frosting you add to each cupcake). It will frost a 9x12 quarter sheetcake.

Vegan Creamer Options

  • Vegan Creamer (Silk, etc.)
  • Vegan Half & Half (Ripple)
  • Coconut Milk (shake the can first)
You can substitute a creamy plant-based milk like cashew milk, soy milk, etc.

Nutrition

Calories: 232kcal | Carbohydrates: 35g | Protein: 0.1g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 105mg | Potassium: 19mg | Fiber: 0.5g | Sugar: 34g | Vitamin A: 619IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg