Vanilla Cupcakes with Raseberry Frosting

Saturday night dessert is sweet, delicious, gluten and dairy free! These vanilla cupcakes are simple to make and topped with this homemade Raseberry frosting, it will be difficult to eat just one! 

Ingredients for Cupcakes

  1. Bob’s Red Mill Gluten Free Vanilla Cake Mix
  2. 3 large Eggs room temputure
  3. 1/2 cup Sunflower Oil
  4. 1/2 cup Water room temputure 


  1. Preheat oven to 325•F
  2. Line cupcake pans with paper liners or generously grease the pan
  3. Mix all ingredients in a large bowl
  4. Pour batter into paper liners,until they are a little over half full
  5. Bake on lower rack for 20-25mins
  6. Cool completely before frosting the cupcakes

Ingredients for Raseberry Frosting

  1. 3 cups Powdered Sugar
  2. 1/3 cup Earth Balance Butter (green label, reads with olive oil)
  3. 1 1/2 teaspoons Gluten Free Vanilla Extract
  4. 2 tablespoons Rice (or Almond) Milk
  5. Handful of Raseberries 


  1. With an electric mixer, mix together the powdered sugar and butter. Then add the vanilla and Raseberries. 
  2. Add the rice milk 1 tablespoon at a time, until you have reached your desired texture. If you need more than 2 tablespoons, just add a 1/2 tablespoon at a time, so your frosting doesn’t turn watery. 
  3. Frost your cupcakes and add a few fresh Raseberries on top! Enjoy! 

2 thoughts on “Vanilla Cupcakes with Raseberry Frosting

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