Vegan Raspberry Cupcakes in 35 Minutes

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-slot cupcake tin with liners.
2. Combine plant milk and apple cider vinegar in a small jar and let sit for 5 minutes to create vegan buttermilk.
3. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt until no clumps remain.
4. Pour in the prepared buttermilk mixture, canola oil, and 1 tsp vanilla extract. Beat on medium speed until the batter is smooth and pale.
5. Gently fold in the mashed raspberries using a spatula, taking care not to overmix.
6. Scoop the batter into liners, filling each about 2/3 full.
7. Bake for 18–22 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
8. Allow cupcakes to cool completely on a wire rack.
9. Prepare frosting by whipping softened vegan butter until creamy, then gradually adding powdered sugar, freeze-dried raspberry powder, plant-based heavy cream, and 1 tsp vanilla extract until smooth.
10. Pipe frosting onto the cooled cupcakes using a piping bag and star tip.