It’s the berry season and berries are everywhere, of all colors and flavors. So I decided to whip up some cupcakes using raspberries. Well, they turned out to be delicious and yummy. All the family loved them because they were zesty, colorful, fresh, and fluffy.
They will look amazing and attractive on your dinner table. Celebrate this sunny spring season with raspberry cupcakes!


Servings: 12 cupcakes

Time to prepare: 15 minutes/Time to bake: 25-30 minutes

- 3 eggs
- 1 cup sugar
- ½ cup vegetable oil (I use canola oil)
- 1 cup milk (or any milk substitute for a dairy-free recipe like soy or almond milk)
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- 1 tsp lemon zest
- 3 tbsp. lemon juice
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup fresh raspberries (plus some extra raspberries for the topping)


  1. Line a cupcake pan with 12 paper cupcakes.
  2. Put the eggs and sugar in a bowl and whisk with a hand whisk until fully incorporated and pale in color.
  3. Add the oil, lemon juice, and lemon zest and mix well.
  4. Mix the flour, almond flour, salt, and baking powder.
  5. Start adding the dry ingredients alternating with milk until you finish with dry ingredients.
  6. Mix using a spatula (Don’t over mix as gluten-free flour tend to become very sticky and thick)
  7. Add the raspberries last and stir into the batter.
  8. Use an ice cream scoop to scoop the batter into 12 paper cupcakes.
  9. Bake in a preheated oven on 190°C for 20-25 minutes.
  10. Once the cupcakes are cold, ice the top with whipped cream and add one fresh raspberry on top of each of them.