Vegan Raspberry Tiramisu Cupcakes - Recipe

for the cupcakes:
1 1/2 cups gluten-free all purpose flour
1 cup sugar
1 tsp. baking soda
1/2 tsp salt
3/4 cup soy, almond or rice milk
1/2 cup canola oil
2 tsp. pure vanilla extract
2 tbsp. white or apple cider vinegar

1. Preheat the oven to 350F. Mix all ingredients in a large bowl and beat for 2 minutes with an electric mixer. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and allow cupcakes to cool completely.

for the espresso soak:
1/3 cup amaretto
1 tbsp. instant espresso powder

2. In a small bowl, whisk together amaretto and espresso powder until well combined and set aside.

for the raspberry sauce:
1 cup raspberries
1/2 agave or sugar
1 tsp. vanilla extract
1 tsp. lemon juice
1/8 tsp. cinnamon
pinch of salt

3. In small saucepan, cook raspberries and agave over medium heat until raspberries wilt down. Let simmer on low for 5 minutes until the mixture becomes a pourable consistency. Remove from heat and mix in vanilla, lemon juice, cinnamon, and salt. Taste and adjust sweetness by adding more agave if necessary. Let cool in refrigerator.


Using an apple corer or a cupcake corer, make a whole in the centre of each cupcake. In the hole, layer 1 tsp. espresso soak, 1 tbsp. or raspberry sauce and a sprinkling of mini dark chocolate chips until the hole is full and level to the top of the cupcake. 


for the frosting:
2 tbsp. instant espresso powder
2 tbsp. amaretto
2 tbsp. water
1 tsp. pure vanilla extract
1 cup vegetable shortening
3 cups powdered sugar


4. Combine espresso powder, amaretto, water, and vanilla in small bowl and mix or swirl bowl until espresso powder has dissolved (about 1 minute). Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar and beat to incorporate. Add 1 tablespoon of espresso liquid at a time, as needed, until it reaches desired frosting consistency and tiramisu flavor. Beat on high for 2 more minutes until light and fluffy. Frost each cupcake with a beveled spatula or piping bag fitted with a large open star tip, such as a wilton tip 1M. Garnish each cupcake with a sprinkling of cocoa powder, a raspberry, a mint leaf and a chocolate curl, if desired. 


Makes approximately 12 cupcakes

Raspberry & Chocolate Lava Cupcakes - Recipe

1 cup semi sweet chocolate chips
1 1/3 cups unsalted butter
5 eggs
2/3 cup confectioners/icing sugar
3/4 cup self-rising flour
2 tbsp. cocoa powder
1/2 cup fresh raspberries, lightly crushed
Preheat the oven to 325F. In a double boiler, or a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well. Remove from heat and let cool slightly. Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended. Gently stir in the crushed raspberries. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. The cupcakes should be soft and gooey in texture and appearance. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan. Dust with cocoa powder and serve warm.

Makes approximately 12 cupcakes

Wild Rice Peach & Raspberry Muffins - Recipe

1/3 cup wild rice, soaked in cold water for about 2 hours
2 eggs
1 1/4 cups milk
1/2 cup unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 cup wheat bran
1/3 cup packed brown sugar
1/2 tsp. all-spice
1 tbsp. baking powder
3 tbsp. raspberries, gently mashed
3 tbsp. chopped almonds
4 tbsp. chopped dried peaches

Drain the wild rice. Place rice in a medium saucepan, cover with 2 cups cold water and bring to a boil. Simmer for 50 minutes, until the rice is tender. Drain the rice and rinse it under cold water. Set aside to cool. Preheat the oven to 375F. In a medium bowl, beat the rice, eggs, milk and butter with an electric mixer until combined. In a large bowl, combine the flour, bran, sugar, baking powder and all spice. Add the cooled rice mixture and stir until just combined. Fold in the raspberries, peaches and almonds until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Low-Fat Chocolate Raspberry Cupcakes - Recipe

for the cupcakes:
2 2/3 cup all-purpose flour
1 cup confectioners/icing sugar
1 tbsp. baking powder
2 tbsp. cocoa powder
2 eggs, lightly beaten
1/2 cup sunflower oil
3/4 cup fat-free milk
1 tsp. vanilla extract
1/2 cup fresh raspberries, lightly mashed


1. Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, baking powder and cocoa powder with a spoon. In a large bowl, combine the eggs, oil, milk, and vanilla with an electric mixer and beat until just combined. Add the flour mixture and raspberries and  stir until just combined (DO NOT OVER MIX). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
2 tbsp. margarine, softened
1 1/2 cups confectioners/icing sugar, sifted
1/3 cup cocoa powder
1/2 tsp. raspberry extract
1/2 tsp. vanilla extract
4 tbsp. fat-free milk

2. Combine all ingredients in a medium bowl (except for the milk). Beat with an electric mixer while slowly adding the milk. Continue to beat until all milk has been incorporated, and the desired consistency is reached. Frost each cupcake with a piping bag or spatula. Top with a fresh raspberry, if desired.

Makes approximately 12 cupcakes

Almond & Raspberry Friands - Recipe

1 3/4 cups unsalted butter, softened
1 cup ground almonds
6 egg whites
2/3 cup all-purpose flour
1/2 cup fresh raspberries
1/2 cup confectioners/icing sugar

Preheat the oven to 350F. Grease 12 wells of 1 or 2 friand pans with butter or shortening. Mix all of the ingredients in a large bowl, reserving half of the raspberries, until just combined. Pour the batter into the pans and scatter the remaining raspberries on top. Bake for 25 minutes, until golden and firm. Remove pans from the oven and cool for 5 minutes. Turn the friands out of the pan onto a wire rack and cool for an additional 45-55 minutes. Serve dusted with icing sugar, fruits, whipped cream, or ice cream.

Makes approximately 12 Friands

*These treats naturally contain a small amount of flour. Try substituting for the flour mix at the bottom of the page to make gluten-free friands.*

Raspberry & Coffee Muffins - Recipe

2 tbsp. boiling water
2 tbsp. instant coffee granules
1 tbsp. milk
1/2 cup unsalted butter, melted
3 tbsp. hazelnuts, chopped
3 1/2 cups self-rising flour
1 1/3 cups confectioners/icing sugar
1 tsp. baking soda
2 eggs, lightly beaten
1 1/2 cups buttermilk
1 cup fresh raspberries

Preheat the oven to 400F. In a cup or small bowl, pour 2 tbsp of boiling water over the instant coffee. Stir in the milk (not the buttermilk) , and set aside to cool. In a medium bowl, mix the hazelnuts, flour, sugar,, and baking soda with a spoon or whisk. In a large bowl, beat the eggs and buttermilk with an electric mixer until well combined (about 2-3 minutes). Stir in the cooled coffee. Add the flour mixture into the buttermilk mixture stirring with a spoon or whisk until nearly combined. Gently fold in the raspberries with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven. Cool muffins for 10 minutes, then remove from the pan. *These muffins are best served warm.*

Makes approximately 12 muffins

Chocolate Raspberry Cupcakes - Recipe

For the cupcakes:
1/2 cup fresh raspberry, (thawed from frozen)
3 tbsp. water
1 cup confectioners/icing sugar
1 cup self-rising flour
1 tsp. baking powder
1/2 cup margarine, softened
2 eggs
1 tbsp. cocoa powder

1. Preheat the oven to 350F. Combine the cherries , 1/2 cup of sugar and water  in a small saucepan over low heat. Simmer for about 5 minutes, until the fruit starts to release its juices. Remove from heat, and set aside to cool. Combine the rest of the cupcake ingredients in a medium bowl, and beat with an electric mixer until pale and creamy (2-3 minutes). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Spoon a little of the cooled fruit on top of each well of batter. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove the cupcakes from the pan, and cool on a wire rack for an additional 25 minutes.

For the ganache:
3/4 cup bittersweet chocolate, broken into pieces
3/4 cup heavy cream
12 fresh raspberries

2. Melt the chocolate and cream in a double boiler over low heat, until glossy and smooth, stirring frequently with a whisk. Dollop a spoonful of ganache onto each cooled cupcake and top with a cherry. Refrigerate until set.

Cheater ganache:
1 tub chocolate frosting (not the whipped variety)

Open the tub of frosting and remove the tin foil or plastic covering. Place in the microwave and heat on low-medium power for 30 seconds. Stir with a spoon. Heat for an additional 30 seconds until the frosting is shiny and liquid (be careful not to overheat or burn). Turn each cooled cupcake upside down and dip the top into the melted frosting. Turn upright and allow to cool on a parchment or paper towel (they may drip over the sides a little). Top with a raspberry and refrigerate to set.

Makes approximately 12 cupcakes

Think Pink - Raspberry Lemonade Cupcakes - Recipe

For the cupcakes:
1 1/4 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 egg
1/2 cup lemon or raspberry yogurt
2 tsp. grated lemon zest
3 tbsp. freshly squeezed lemon juice
1/2 tsp. lemon oil or lemon extract
1/4 cup seedless raspberry jam

1. Preheat the oven to 350F.  In a small bowl, mix together flour, baking powder and salt. In a large bowl, whisk together sugar, butter and egg until smooth. Add the yogurt, lemon zest, lemon juice and lemon extract/oil to the wet mixture and beat with a whisk or electric mixer until smooth. Add the flour mixture into the wet ingredients and beat again until smooth. Line each well of a muffin tin with baking cups. Spoon a tablespoon of batter into each well. Drop a teaspoon of raspberry jam into each well. Then add another tablespoon of batter on top. Repeat this step until each well is about 2/3 full. Dip a toothpick into each muffin well and swirl it around a little to marbleize the jam and batter. Bake for 20-25 minutes. Remove pans from the oven and cool for 10 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 20-30 minutes.

For the frosting:
2 cups confectioners/icing sugar
3/4 cup unsalted butter, at room temperature
1 tbsp. seedless raspberry jam
1 tbsp. lemon concentrate, thawed
1/2 tsp. raspberry extract

2. In a large bowl, beat all ingredients with an electric mixer on medium speed until well combined. Frost each cupcake with a piping bag. Sprinkle with pink sugar for an extra hint of pink.

Makes approximately 12 cupcakes.

For an extra boost of pink, try baking these cupcakes in pink baking cups. A light pink will create a softer look, and a hot pink will create a big pop!

White Chocolate & Raspberry Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder              
4 eggs
1 tsp. raspberry extract
1/2 cup white chocolate chips

1. Preheat the oven to 350F. Combine the butter, sugar, flour, baking powder, eggs, and raspberry extract in a medium bowl. Beat with an electric mixer on low-medium speed until light and creamy (2-3 minutes). Stir in the chocolate chips. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1 cup cream cheese, softened
1 1/2 cups confectioners/icing sugar, sifted
1 tsp. vanilla extract
3 tbsp. unsalted butter, softened
18 fresh raspberries

pink or red sprinkles, if desired

2. Beat the cream cheese, icing sugar, vanilla, and butter until smooth and creamy. Spread frosting on top of the cupcakes. Sprinkle some pink or red shimmering sugars on top of each cupcake and finish off with a raspberry.

Makes approximately 18 cupcakes

Mini Raspberry & Coconut Cupcakes - Recipe

3 tbsp. almond meal
1/2 cup flaked coconut
1 1/2 cups confectioners/icing sugar, sifted
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 cup unsalted butter, melted
5 eggs (whites only)
1 cup fresh, or frozen raspberries thawed
2 tbsp. shredded coconut

Preheat the oven to 375F. In a large bowl, combine the almond meal, flaked coconut, icing sugar, flour and baking powder. Stir in the butter, followed by the egg whites. Spoon a heaping tablespoon of batter into each well of a mini muffin tin lined with baking cups. Drop a raspberry and some shredded coconut on top of each cupcake. Bake for 12-15 minutes. Remove from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 24 mini cupcakes

Raspberry & Cottage Cheese Muffins - Recipe

2 1/3 cups all-purpose flour

3/4 cup confectioners/icing sugar

1 tbsp. baking powder

pinch of salt

2 lightly beaten eggs

4 tbsp. sunflower oil

1 1/4 cups low-fat milk

1/2 cup low-fat cottage cheese

2 cups fresh raspberries

Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, baking powder, and salt with a spoon or whisk. In a large bowl beat the eggs, oil, milk and cottage cheese with an electric mixer on low-medium speed until smooth. Add the flour mixture to the cheese mixture and stir with a spoon or whisk until almost combined. Gently fold in the raspberries, be careful not to over mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes. 

Makes approximately 12 muffins

Raspberry Oatmeal Muffins - Recipe

For the muffins:
2 cups all purpose flour
1 cup packed brown sugar
1 tbsp. baking powder
1 tsp. cinnamon
1/3 cup wheat bran
1/3 cup rolled oats
pinch of salt
2 cups buttermilk
2 lightly beaten eggs
3/4 cup vegetable oil
1 cup dried raspberries

Preheat the oven to 350F. In a medium bowl, combine the dry ingredients with a spoon. In a large bowl, beat the buttermilk, eggs, and oil with an electric mixer on low-medium speed until combined. Add the dry ingredients into the wet ingredients and stir until almost blended. Fold in the raspberries with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Chocolate Raspberry Mint Cupcakes - Recipe

1 box El Peto gluten free chocolate cake mix, divided in half
2 eggs
1/3 cup butter, softened
1/3 cup water
1 tsp. mint extract
1/2 cup raspberry chocolate, finely chopped

1. Preheat the oven to 350F. In a large bowl, beat cake mix (1/2 of box) eggs, butter, water and mint extract with an electric mixer on low-medium speed for 2-3 minutes. Fold in the chopped chocolate with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from oven and cool for 30 minutes.

For the frosting:
1/4 cup unsalted butter, softened
2 cups confectioners/icing sugar
1/4 cup seedless raspberry jam
raspberries and mint leaves, if desired
2. In a small-med bowl, beat butter and icing sugar with an electric mixer on low-medium speed until smooth and creamy. Beat in the raspberry jam on low speed until well combined. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with a mint leaf and a raspberry, if desired.

Makes approximately 12 cupcakes

Raspberry Mini Cheesecakes - Recipe

1 cup graham cracker crumbs

4 tbsp. unsalted butter, melted
*(substitute for vegan margarine for baking)
2 cups ricotta cheese
*(substitute with cranberry goat cheese)
2 cups cream cheese, softened
*(substitute for tofu cream cheese)
2 tsp. vanilla extract
1 1/2 cups confectioners/icing sugar
3 eggs
1/2 fresh raspberries

additional raspberries, if desired

Preheat the oven to 325F. Put the cracker crumbs into a medium bowl and stir in the butter until well combined. Spoon a heaping tablespoon into each well of a muffin tin lined with baking cups. Press the crumb mixture firmly into the bottom, to completely cover the bottom of each well. Chill in the fridge for 15-30 minutes (or until set).
In a large bowl, beat the ricotta (or goat) on low-medium speed with an electric mixer until smooth. Add the cream cheese, vanilla and icing sugar, continue to beat until smooth. Slowly add the eggs, one at a time, beating between eggs, until smooth. Gently fold in raspberries, until evenly dispersed. Spoon 1/4 - 1/3 cup of the cheese mixture into each well of the muffin on top of the graham crumbs. Bake for 23-27 minutes. Remove pan from oven and cool for 5 minutes. Remove mini cheesecakes from pan and cool on a wire rack for an additional 25 minutes. Store in fridge until ready to serve.  Top with a fresh raspberry before serving, if desired.
Mini cheesecakes can be stored covered in the fridge for up to 2 days before consumption.

Makes approximately 12 mini cheesecakes.

***Goat's milk cheese contains a different kind of lactose than standard cow's milk cheese. Because of this different kind of lactose, many people that are intolerant to cow's milk can easily digest goat's milk. Celebrity makes many flavors that will compliment these mini cheesecakes, such as blueberry, honey, fig and cranberry.***

PS Cranberry goat cheese will marry extremely well with the raspberries in this cheesecake. Cran-ras is a classic fruit combination that blends sweet and tart. If you would like to add to the cranberry flavor you can also spoon some cranberry sauce (yes like at thanksgiving) on top of each mini cheesecake before serving, DELISH!

Mini Twisted S'mores Cupcakes - Recipe

For the cupcakes:
24 graham crackers
1 cup semi sweet mini chocolate chips
1/2 cup chopped walnuts
3 tbsp. sweetened coconut
1/2 cup seedless raspberry jam
1 cup mini marshmallows
24 fresh whole raspberries (if desired)

1. Preheat oven to 325F. Line each well of a mini muffin tin with mini baking cups. Break each graham cracker in half. Crumble the cracker halves with your hands and lay half it in the bottom of each baking cup (reserve the other halves for later). Sprinkle  2 heaping teaspoons of chocolate chips on top of the graham crumble. In a small bowl combine the walnut, coconut and raspberry jam, stir until well combined. Spoon 2 heaping teaspoons of this mixture on top of the chocolate layer. Spoon the other half of the graham crumble into each baking cup. Bake in the oven for 7 minutes. Remove from the oven and  cool for 5 minutes.
2. Top each cupcake off with 1-2 mini marshmallows. (You can press on the marshmallows at this point to make sure all the ingredients are squished together and secure in the baking cups). Return cupcakes to the oven for 10 more minutes, to slightly brown the marshmallows. Remove from oven and cool for 30 minutes. Place a whole raspberry on top for garnish, if desired.

Makes approximately 24 mini cupcakes