These festive cupcakes are as exciting on the inside as they are on the outside. Beneath homemade lolly and under the voluminous layers of buttercream frosting there is a fluffy white cake studded with raspberries and filled with a chocolate center.

Candyland Raspberry Cupcakes [Vegan, Gluten-Free]



For the Cupcakes:

  • 2 1/5 cups self-rising flour
  • 3/4 cup, plus 2 1/2 tablespoons caster sugar
  • 1 teaspoon of baking powder
  • 2 tablespoons freeze dried raspberries
  • 2 teaspoons vanilla extract
  • 1/3 cup, plus 1 1/2 tablespoons coconut oil, melted
  • 1/2 cup, plus 3 1/4 tablespoons sparkling water

For the Lolly:

  • Pink and white fondant
  • Cake pop sticks

For the Buttercream Frosting:

  • 3 cups powdered sugar
  • 3 1/3 cups of vegan butter
  • 1 teaspoon of vanilla extract

For the Toppings:

  • 3.5 ounces vegan white chocolate
  • 2 1/2 teaspoons coconut oil
  • 3 drops pink food coloring
  • Pinch freeze-dried raspberries (optional)


For the Cupcakes:

Preheat your oven to 355°F and line a cupcake tin with cases. Sieve the flour, sugar, baking powder into a large bowl and fold in the freeze-dried raspberries.

For the Frosting:

  1. Cream the butter in a bowl, on a low speed until creamy.
  2. When your butter/margarine is smooth, creamy, and light in color, carefully sift in the icing sugar and drizzle in the vanilla extract.
  3. Whizz together until fluffy and fully combined

    Discover more recipes with these ingredients

  • Raspberry