Raspberry Trifle Cupcakes (Vegan Recipe)

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These vegan Raspberry Trifle Cupcakes are a plant-based celebration of the classic English dessert trifle! They feature a fluffy vanilla sponge, dairy free custard centre, vanilla buttercream topping and they’re decorated with tangy raspberry jam and fresh raspberries.

These pretty cupcakes are easy to make; transforming simple ingredients into fruity and sweet dessert-cupcakes. Too delicious not to share, these raspberry trifle cupcakes are perfect for birthdays, family parties and work celebrations.

If this is your first time making vegan cupcakes, you can relax; vegan baking doesn’t have to be complicated! We’re showing you how to make a light and well-risen sponge, without the need for dairy or eggs. These cupcakes come together in under an hour (plus chilling time) and taste just like a raspberry trifle, complete with a creamy custard centre!

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Close up of a pretty vegan raspberry trifle cupcakes sat on a stack of plates, with vanilla buttercream, a zigzag of raspberry jam and a fresh raspberry.

What is trifle and where did it originate?

Trifle is a classic English dessert, originating in 18th century Great Britain. It comprises of multiple layers, often starting with sponge fingers soaked in alcohol at the bottom of the trifle bowl, moving on to fruit set in strawberry or raspberry jelly, a layer of custard and then whipped cream on top.

We’ve combined this classic British dessert with the American delight that is a cupcake! Tangy raspberry and creamy custard are such a beautiful flavour combination, and so, inspired by Lola’s Bakery (a wonderful cupcake shop in Covent Garden), we’ve created these deliciously simple vegan Raspberry Trifle Cupcakes. We hope you enjoy them!

Why you’ll love these vegan Raspberry Trifle Cupcakes

Easy to make and minimal prep. It takes just 10-15 minutes to get these in the oven and you only need one bowl to mix the cake batter. We’ve kept this recipe as easy as possible, using shop-bought custard and jam for the filling and decoration.

The pretty yet simple design. These cupcakes are topped with our creamy, homemade vanilla buttercream, a zig-zag of contrasting raspberry jam and a fresh raspberry. Simple, pretty and delicious!

Vegan, dairy free and egg free. It can be tricky catering for those with different dietary requirements. These cupcakes are suitable for those who are vegan, dairy free and egg free so they’re perfect for serving at a birthday party or sharing with colleagues. The great thing is you wouldn’t even know they were vegan!

Success Tips

  1. Use a digital scale. We always recommend using a digital scale for baking, rather than cup measurements, to ensure that the ingredients are measured accurately and provide more consistent results.
  2. Use room temperature ingredients. You’ll need your coconut oil and dairy-free milk to both be at room temperature before adding them together in the mixing bowl. If you add cold milk to liquid coconut oil it can cause the oil to solidify.
  3. Mix the cake batter gently. Once you have added the dry ingredients to the wet ingredients, mix the batter lightly until the ingredients are just combined. If you over-mix cake batter it can cause the gluten in the flour to develop too much, which can result in dense cupcakes rather than the desired light and fluffy finish.
  4. Use the skewer test. Home ovens can vary, some running hotter or colder than they say on the dial, which can affect the baking time of your cake. Ideally, use an oven thermometer and rely on the skewer test to tell you when your cupcakes are baked. Once the cupcakes have been baking for 18 minutes, insert a skewer into the centre of a few of the cupcakes – if it comes out with wet batter on it, then give them a few more minutes in the oven before testing again. If it comes out clean (or with a couple of dry crumbs on it) then your cupcakes should be ready.
  5. Cool your cupcakes before decorating. Make sure that your cupcakes are completely cool before filling and topping them, otherwise the buttercream could melt. We recommend leaving them for at least 1 hour on a wire rack to cool before attempting to decorate them.

A vegan raspberry trifle cupcake sat on a white plate, cut in half with the custard centre spilling out

How to make these vegan Raspberry Trifle Cupcakes


Here are the ingredients you’ll need to make these vegan raspberry cupcakes:

Pantry ingredients:

Coconut oil. Melt your oil to a clear liquid and then set it aside at room temperature to cool.

Vanilla extract.  You can also use vanilla essence but you may need around 50% more than the recipe calls for as it tends not to be quite as strong as extract.

Self-raising flour. We use self-raising flour plus additional baking powder for the extra rise needed in vegan baking. The recipe calls for 200g self-raising flour plus 1/2 tsp baking powder. If you only have plain flour (all-purpose flour) then you can use 200g plain flour plus 2.5 tsp baking powder instead.

Baking powder.

Caster sugar.

Icing sugar.

Raspberry jam.  You’ll warm this to make a raspberry sauce that can be drizzled on top of the cakes.

Refrigerated ingredients:

Dairy free milk. We tend to use almond milk for baking but soya also works well. Make sure that your milk is at room temperature before adding it to the mixing bowl.

Dairy free butter. The block kind, not the spreadable variety.

Dairy free custard. We use soya custard but any thick vegan custard that you like will do. If you’re making homemade custard, make sure it’s chilled before filling the cupcakes with it.

Fresh raspberries. We don’t recommend using frozen raspberries.


You’ll need a large mixing bowl and whisk to make the cake batter.

Ideally you’ll use a stand mixer with the balloon attachment (or paddle attachment) to beat the buttercream, or at least an electric whisk.

You’ll also need a piping bag, nozzle and cupcake cases (or muffin cases).


Make sure to head to the recipe card below for the full recipe and instructions on how to make this raspberry cupcakes recipe.

To make the cupcakes:

1.  Gather together your ingredients. Melt the coconut oil and then set it aside to come to room temperature, along with the dairy free milk.

2.  Add the milk and vanilla to a large bowl, along with the caster sugar, flour and baking powder.

3.  Add the melted coconut oil and then briefly whisk the mixture to combine. Don’t over-mix as this can affect the texture of the cake.

4.  Fill each cupcake case until it is around 3/4 full.

5.  Bake in a preheated oven at 180°C fan (200°C conventional / 400°F / gas mark 6) for 18-20 minutes until a skewer inserted into the centre of the cupcake comes out clean.

6.  Once baked, place the cupcakes on a wire rack to cool fully.

To make the buttercream:

Add the butter, icing sugar, vanilla and dairy free milk to the bowl of a stand mixer with the balloon whisk attached. Beat for a couple of minutes until the mixture is smooth and creamy.  Scrape down the sides of the bowl as needed.

To decorate the cupcakes:

1.  Once the cupcakes are fully cool, use a sharp knife to cut out the centre to leave a fillable core (keep the ‘lid’). See the recipe video for an example of how to cut-out pieces of sponge.

2.  Fill the hollow of each cake with custard and place the lid back on.

Note:  If you’d like to make your own custard, rather than using shop-bought, you can but just make sure it’s cold before you use it.  Fill the centre of each cupcake with the cooled custard and place the lid back on.

3.  It’s time to decorate your cupcakes.  Add your buttercream to a piping bag and pipe the buttercream in a circular motion on top of each cake.

4.  Warm the raspberry jam in a small saucepan until it is runny and then carefully place it in a piping bag with a thin nozzle attached.  Drizzle the raspberry jam over the top of the buttercream.

5.  To finish, place a fresh raspberry on top of each cupcake (decorate with extra raspberries if you like!).

There you have it – delicious raspberry trifle cupcakes!


Can I use a different type of milk in the cupcakes?

Absolutely! You can use any non-dairy milk, such as almond drink, oat milk, coconut milk or soy milk, to suit your preference. We have only tested these cupcakes with almond milk so we cannot guarantee the results of using a different plant milk, however, soya milk usually works just as well in baking.

Can I freeze the cupcakes for later?

Yes, you can freeze the baked cupcakes without the filling/toppings. Wrap the cupcakes tightly in foil or eco cling film and store in an airtight container in the freezer for up to 2 months.  Defrost in the fridge overnight before filling and icing.

Should I serve these cupcakes at room temperature or refrigerated?

We recommend serving these cupcakes at room temperature. Because of the coconut oil in the sponge, refrigerating the cupcakes will cause them to ‘firm up’ quickly when cold. It’s a much lovelier texture for eating if you bring it back to room temperature first!

Loved these vegan Raspberry Trifle Cupcakes? Here are some more delicious vegan cupcakes to try next time!

A pretty rhubarb crumble cupcake with vanilla sponge, vanilla buttercream, a zig zag of rhubarb compote and oat crumble topping

Rhubarb Crumble and Custard Cupcakes

I hope you LOVE this recipe for vegan raspberry trifle cupcakes! Please share this recipe with someone you think will enjoy it because it’s our goal to encourage as many people as possible to try plant based eating.

Also, don’t forget to tag @aveganvisit on social media when you make this recipe. I love seeing your re-creations! Enjoy 🙂 x

If you make this recipe, please leave a comment and star rating below – this provides helpful feedback to both me and other readers. If you want more delicious vegan recipes be sure to subscribe to the A Vegan Visit newsletter. We’d also love for you to join the AVV community on Youtube, Tiktok, Instagram, Pinterest and Facebook.

The Video Recipe:

The Written Recipe:

Raspberry Trifle Cupcakes (Vegan) sq

Raspberry Trifle Cupcakes (Vegan Recipe)

These vegan Raspberry Trifle Cupcakes are a plant-based celebration of the classic English dessert! They feature a fluffy vanilla sponge base, dairy free custard centre, vanilla buttercream topping and they’re decorated with tangy raspberry jam and fresh raspberries.
5 from 2 votes
Print Pin Rate
Course: Sweet Treat
Cuisine: British
Prep: 15 minutes
Cook: 18 minutes
Total: 53 minutes
Serves: 9 Cupcakes
Calories: 550kcal
Author: Tara


For the cupcakes:

  • 75 g coconut oil (melted)
  • 200 ml dairy free milk (room temperature)
  • 1 tsp vanilla extract
  • 200 g self raising flour
  • 110 g caster sugar
  • ½ tsp baking powder

For the buttercream:

  • 140 g dairy free butter (the block kind, not spreadable)
  • 400 g icing sugar
  • 1 tsp vanilla extract
  • 2 tsp dairy free milk

Other ingredients:

  • 150 g dairy free custard
  • 150 g raspberry jam (seedless)
  • 9 raspberries (fresh)


Make the cupcakes:

  • Preheat the oven to 180°C fan (200°C conventional / 400°F / gas mark 6) and line a cupcake tin with 9 large cupcake or muffin cases.
  • Melt the coconut oil to a clear liquid and set it aside to cool to room temperature.
    75 g coconut oil
  • In a large mixing bowl add the dairy free milk and vanilla.
    Note: Bring the dairy free milk to room temperature before adding it to the bowl.
    200 ml dairy free milk, 1 tsp vanilla extract
  • Add the caster sugar, flour and baking powder.
    200 g self raising flour, 110 g caster sugar, 1/2 tsp baking powder
  • Add the coconut oil.
  • Mix briefly with a whisk to combine.  Don’t over-mix as this can affect the texture of the cake, just whisk enough to bring the mixture together.
  • Divide the mixture between the cupcake cases, so that the cases are around 3/4 full.
  • Bake for 18-20 minutes until a knife/skewer inserted into the centre of the cupcake comes out clean.

Make the buttercream:

  • Add the block butter, icing sugar, vanilla and dairy free milk to a mixing bowl with the balloon whisk attachment (or paddle attachment).
    140 g dairy free butter, 400 g icing sugar, 1 tsp vanilla extract, 2 tsp dairy free milk
  • Mix for a couple of minutes until smooth and creamy.  Scrape down the bowl as necessary.

Decorate your cupcakes:

  • Cut out the centre of each cupcake to leave a fillable core. Keep the ‘lid’ section of the core you have removed. See the recipe video for an example.
  • Fill each core with dairy free custard and place the lid back on to seal it.
    150 g dairy free custard
  • Add your buttercream to a piping bag and pipe the buttercream in a circular motion on top of each cake.
  • Warm the raspberry jam slightly in the microwave or a small saucepan, so that is the consistency of a sauce. Pipe/drizzle it over the top of the buttercream using a narrow piping nozzle. Top each cupcake with a fresh raspberry.
    150 g raspberry jam, 9 raspberries



Vegan / Dairy Free / Egg Free
Recipe inspired by:  England, UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.


Calories: 550kcal | Carbohydrates: 87g | Protein: 3g | Fat: 22g | Saturated Fat: 10g | Sodium: 163mg | Fiber: 1g | Sugar: 65g | Net Carbohydrates: 86g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!


Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.