Home » Vegan Raspberry and White Chocolate Cupcakes recipe

Vegan Raspberry and White Chocolate Cupcakes recipe

White chocolate and raspberry have got to be one of the most delicious cupcake combinations! A sweet white chocolate cupcake paired with a tart raspberry compote core, topped with a light and ultra-creamy swirl of the most delicious Italian meringue. These cupcakes are a real winner.

The Italian meringue tastes like an absolute dream and the compote is out of this world good- as well as being only 3 ingredients and super easy to make! You’ll be adding it to all of your bakes!

Vegan Raspberry and White Chocolate Cupcakes

These raspberry and white chocolate cupcakes are topped off with a glistening sugar-coated raspberry, a drizzle of gooey melted dairy-free white chocolate, freeze-dried raspberries and a sprinkling of grated white chocolate.

It’s not very often I work with dairy-free white chocolate so this was a very lovely change for me.

Ingredients you’ll need:

  • Dairy-free milk (any will do)
  • Apple cider vinegar
  • Self-raising flour
  • Caster sugar
  • Dairy-free white chocolate
  • Baking powder
  • Bicarbonate of soda
  • Oil (vegetable or coconut oil)
  • Fresh or frozen raspberries
  • Caster sugar
  • Lemon (juice only)
  • Aquafaba (water from a can of chickpeas)
  • Caster sugar
  • Water
  • Cream of tartar
  • Vegan Butter
  • Vanilla extract/bean paste

Equipment you’ll need:

  • Large mixing bowl
  • Electric whisk/hand whisk or stand mixer
  • Candy thermometer
  • Piping bags
  • Star piping tip
  • Spoons
  • Spatula

Why you need to make these cupcakes:

  • The Italian meringue is like a buttercream cloud, plus its EGG-FREE!
  • They’re extremely moorish, and the flavour combination is magnificent.
  • The tart and sweet compote core is bloomin’ gorgeous.
  • The compote is only 3 ingredients and can be ready in under 10 minutes.
  • The sponge has real grated dairy-free white chocolate in, which tastes amazing!

Looking for more vegan cupcakes to satisfy your sweet tooth? Look no further:

Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thank you so much!

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Vegan Raspberry and White Chocolate Cupcakes recipe

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Delicious, sweet and fruity vegan white Chocolate raspberry cupcakes with a white  chocolate sponge, with a raspberry filling and Italian meringue buttercream.


Units Scale

Ingredients for the cupcakes

  • 240ml of dairy-free milk
  • 1 teaspoon of apple cider vinegar
  • 210g of self-raising flour
  • 100g of caster sugar
  • 30g of dairy-free white chocolate (grated)
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of bicarbonate of soda
  • 60ml of vegetable oil / melted coconut oil

Ingredients for the compote

  • 120g of fresh / whole raspberries
  • 70g of caster sugar
  • 1 teaspoon of lemon juice

Ingredients for the Italian meringue


Method (cupcakes)

  1. Preheat oven to 180 degrees c and line a cupcake tin with 9 cupcake cases.
  2. In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
  3. In a large mixing bowl, add the flour, sugar, grated dairy-free white chocolate, baking powder and bicarbonate of soda. Mix well to combine.Add the oil to the ‘buttermilk’ and whisk to combine.
  4. Add the wet ingredients into the dry and mix until a smooth batter.
  5. Fill the cases 3/4 full with the batter. Make sure to tap the tins on the worktop to remove any air bubbles.
  6. Pop the cakes into the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
  7. Place the cupcakes on a cooling rack and allow to cool fully before frosting/filling. You can even place the cupcakes into the fridge to chill overnight before decorating.

Method (compote)

  1. Place the raspberries into a medium-sized saucepan and sprinkle over the sugar and lemon juice.
  2. Place on top onto the hob over a medium to high heat and bring to the boil. It will go thick. Once thick, remove from the heat and allow to cool before using.

Method (buttercream)

  1. Get the recipe here.
  2. Add the buttercream into a piping bag fitted with an open star tip nozzle.
  3. Core each cupcake with an apple corer or knife and add in some of the compote.
  4. Pipe a swirl of buttercream on top of each cupcake.
  5. Decorate with a drizzle of melted white chocolate, grated white chocolate, freeze friend raspberries.
  6. I rolled some raspberries in white sugar and added one to the top of each cake
  7. Serve these cupcakes fresh or store in a sealed container in the fridge. The buttercream will firm up in the fridge, so allow them to come to room temperature before serving.
  8. Best eaten within a few days.


Store: Store the cupcakes in a sealed container in the fridge and allow to come to room temperature before serving.

Best enjoyed within 3 days of making.

  • Prep Time: 15 minutes
  • Category: cupcakes
  • Method: Baking
  • Cuisine: American


  1. Jenna H.
    September 30, 2020 / 12:35 am

    Those cupcakes look absolutely amazing! I haven't had a cupcake in so long, I might just have to make these!
    Jenna ♥
    Stay in touch? Life of an Earth Muffin

    • The Little Blog of Vegan
      September 30, 2020 / 12:45 am

      Thankyou so much Jenna, you'll love them 🙂 x Happy Baking

  2. Anonymous
    October 12, 2020 / 3:43 pm

    These look amazing!!! What white chocolate do you use? it's so hard to find vegan white choc in supermarkets!!

    • The Little Blog of Vegan
      October 21, 2020 / 11:28 pm

      Hello, aw thankyou so much! I'm so happy you like them 🙂
      I used Sainsburys own 'free from white chocolate'. Its great for adding into bakes and melting! x

  3. Yasna
    October 21, 2020 / 11:11 pm

    How does the raspberry compote get added into the core? It doesn’t say anywhere in the recipe’s method how we do that?

    • The Little Blog of Vegan
      October 21, 2020 / 11:28 pm

      Hello, its on the buttercream method- step 2 x

  4. Unknown
    August 8, 2021 / 11:19 am

    These are amazing!!!

  5. Annaka
    May 19, 2023 / 8:01 pm

    I’m hoping to make this recipe as one of several for my wedding reception! I’m wondering if you think it would be okay to freeze the batter for a few days, thaw, and then bake? Obviously I’ll test it first, but thought I’d ask for any tips & tricks you might have!

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