Fruity, tangy homemade raspberry jam piped into our soft , light and fluffy, melt in your mouth cupcakes. Topped with a plantbased cream cheese frosting 🍓 Swipe right to see the texture!

Category Cakes Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium




  • 160g milk (1/2 cup + 4 tbsp)
  • 80g mashed bananas or apple sauce (1/2 cup)
  • 70g maple or agave (1/4 cup)
  • 35g coconut sugar (3 tbsp)
  • 140g oat flour (1 cup + 1.5tbsp)
  • 1 tsp bicarbonate of soda
  • 120g almond flour (1 cup)
  • Pinch of salt


  • 70g raspberries
  • 2 tbsp agave syrup or maple
  • 2 tbsp chia seeds

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • 10 tbsp vegan cream cheese spread @nushfoods
  • 5 tbsp creamy vegan yoghurt @nushfoods or @oatly or coconut cream (thick white part only )
  • 30g freeze dried raspberries (ground into a fine powder)
  • 4 tbsp agave syrup


      • Preheat the oven to 180C
      • Mash the bananas in a small bowl and combine all the wet ingredients up to the coconut sugar (use a blender if lumpy)
      • Add the dry ingredients in a large mixing bowl and stir, excluding the white chocolate chips and raspberries
      • Once the batter is smooth, pour into a lined muffin tray and bake for 16-18 minutes until just golden
      • Use a cupcake corer or a knife to make a hole in the centre (don't go through the bottom)
      • For the raspberry chia jam - heat the raspberries and 3 tbsp agave or maple syrup, and use a fork to crush until softened. Take off heat, and add in 2 tbsp of chia seeds and leave for 5-10 minutes to thicken. Once the cupcakes are cool, fill each with 1 tsp of jam (piping bag or spatula)
      • Next whip up the frosting in a mixing bowl, scoop into a piping bag and frost!

        Leave a comment

        Please note, comments must be approved before they are published