Raspberry Trifle Cupcakes (Vegan)

These pretty raspberry trifle cupcakes have a soft and fluffy vegan vanilla sponge with a creamy custard centre, silky smooth vanilla buttercream frosting, a drizzle of raspberry jam and topped off with a fresh raspberry.

In my pre-vegan days, a dessert-style cupcake was one of my favourite things to bake… and colleagues at work were rather happy with my obsession!

On a wondrous visit to Covent Garden (which you can read about here) I happened across the infamous Lola’s and much to my delight they had a range of vegan cupcakes; all of which were delicious.  From sweet strawberry to chocolate mudcake, pistachio, lemon-raspberry and passion fruit-coconut yummmmmm.

Lola’s Cupcakes were just so incredibly delicious that I HAD to make a creation of my own.  


My Raspberry Trifle Cupcakes, complete with a raspberry jam striped buttercream topping and a creamy custard centre.  That’s my idea of heaven… how about you?

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

These little beauties are as pretty as a picture and taste just as good!  They’re

Light and fluffy

With a delicately-flavoured vanilla sponge

A creamy custard centre

A silky smooth buttercream topping drizzled with raspberry jam

All topped off with a fresh raspberry

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

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

The Video Recipe:

The Written Recipe:

Raspberry Trifle Cupcakes (Vegan) sq

Raspberry Trifle Cupcakes (Vegan)

Soft and fluffy vanilla cupcakes with a creamy custard centre, silky smooth vanilla buttercream frosting, a drizzle of raspberry jam and topped off with a fresh raspberry.
5 from 1 vote
Print Pin Rate
Course: Sweet Treat
Cuisine: British
Prep: 15 minutes
Cook: 18 minutes
Total: 33 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 (*see notes))
  • 400 g icing sugar
  • 1 tsp vanilla
  • 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 cases.
  • Melt the coconut oil and set it aside to cool.
    75 g coconut oil
  • In a large mixing bowl add the dairy free milk and vanilla.
    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.
    140 g dairy free butter, 400 g icing sugar, 1 tsp vanilla, 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
  • Pipe buttercream on top.
  • Warm the raspberry jam slightly so that it pipeable consistency. Pipe/drizzle it over the top of the buttercream using a narrow piping nozzle and top each cupcake with a fresh raspberry.
    150 g raspberry jam, 9 raspberries



Vegan / Dairy Free / Egg Free / Nut Free
* We used the Stork block butter for the buttercream which is labelled vegan in our local supermarket. Check the ingredients before purchasing though because some versions of Stork are not vegan.
Recipe inspired by:  Covent Garden, London, 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.  Nutritional values are estimated.
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.