Hello there! I’m super excited about these cupcakes, because in addition to being delicious and vegan (code: healthier) they have a surprise center! I bought a cupcake corer when I started med school last Fall, but school and classes got in the way and anywho this is my first time using it (but will NOT be the last!).

Vegan raspberry cupcake with surprise jelly filling | www.savoringspoon.com
Taste-wise these cupcakes are fluffy vanilla cupcakes and the top is filled with a vanilla buttercream with a hint of cinnamon. I love the kick that cinnamon brings to any sweet dish, and might even add some to the cupcake stump next time. Every part of this cupcake is vegan friendly, and no part of it makes me eat it and think: ew this is for sure vegan. I didn’t always eat vegan desserts so I promise I have tasted *both* kinds and the vegan ones are not just healthier but often tastier because they are lighter (yes! gasp, a light cake). When you bite into the cake, the filling oozes into your mouth creating extra texture and deliciousness.

Vegan raspberry cupcake with surprise jelly filling | www.savoringspoon.com

The center of the cupcake is filled with rasberry jam. Specifically, this is the jam I used (Bonne Mama raspberry preserves). I got them at Safeway, but I think they exist everywhere.

Rasberry jam for vegan rasberry cupcakes | www.savoringspoon.com To prep the cupcakes for filling, I first cutholes out of the cupcakes using the cuisipro cupcake corer. I cooled the cupcakes after baking, then put the cupcake corer  in the center, pushed down, and twisted, then pulled up. And Voila! A disk of cupcake was sucked into the cupcake corer and there was a hole in the cupcake like this:

cupcakes-without-center-650px The cupcake corer’s red button even lets you pop the freshly removed cupcake center right into your mouth! That is ingenious design.

Then I filled the cupcakes with the jelly using a spatula (spoon, whatever works for you).

filled-raspberry-cupcakes-650px Now the cupcakes are totally ready to be frosted! I used the Oasis 1A tip (first time using this tip too!) to pipe out my vanilla cinnamon frosting.  I topped it off with a fresh raspberry, and glazed it with an apricot fruit glaze to make the raspberry shiny. The glaze took all about 5 minutes to make, basically boiling some apricot preserves with 1 tablespoon of water until it mixes into a liquidy glaze. I did this in a mini pyrex bowl right on top of my stove so I didn’t have to wash an extra bowl and could store it in the same bowl I heated it in.

fruit-jelly-coat-650px Finishing off the cupcake, I sprinkled it with edible Wilton gold star sprinkles. PS I just got these gold stars in silver recently and am excited to try them on some champagne strawberry cupcakes soon!

Vegan raspberry cupcake with surprise jelly filling | www.savoringspoon.com Since the cupcakes were a gift, I put them in a four-cupcake box with a see-through center and tied it off with a ribbon. I like the see-through box because then I can see if I’m pressing the box too far and squishing the raspberry into the icing. It didn’t squish too much but with the box on my raspberries were touching the box top.

Vegan raspberry cupcake with surprise jelly filling | www.savoringspoon.com

Here is the youtube video I watched to tie the ribbon into a bow! Super easy to follow.


Raspberry cupcakes with surprise center


  • 1.5 cups all purpose flour
  • 1 cup granulated sugar
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • Wet
  • 1 cup soy milk (or almond / rice milk)
  • 1/2 cup canola oil
  • 1/8 cup white vinegar
  • 1 tablespoon pure white imitation vanilla extract
  • Frosting
  • 1/2 cup non-hydrogenated vegetable shortening
  • 1/2 cups powdered sugar
  • pinch of cinnamon
  • 1/2 teaspoon pure white imitation vanilla extract
  • 3 tablespoons of soy milk
  • Filling
  • Bonne Maman raspberry preserves
  • Fruit Glaze
  • 1/4 cup peach preserves
  • 1 tablespoon water


  1. Preheat oven to 350 degrees F. Line cupcake tin with cupcake liners.
  2. Mix dry ingredients together in a large bowl. Mix wet ingredients separately in a wet bowl. Add wet ingredients to dry ingredients and mix well with a spatula until just combined.
  3. Use cookie dispenser to add batter to each cupcake liner. Add about 1.5 scoops per cupcake if you are using the 1.5 tablespoon dispenser.
  4. Bake until toothpick inserted to center of cupcake comes out clean (about 25 minutes).
  5. Frosting
  6. Beat shortening till smooth with electric hand mixer. Add the rest of the frosting ingredients, and beat until light and fluffy, about 2 minutes on high.
  7. Fruit glaze
  8. Heat mixture of water and peach preserves on stove on medium-high till boiling and preserves have started to blend into the water so it isn't chunky anymore. Stir. This takes a few minutes.
  9. Assembly
  10. After cupcakes are cool, use cupcake corer to cut centers out of cupcake. Fill holes with raspberry preserves. Put frosting in a 12 inch piping bag (do it in batches so the bag does not overflow) and use 1A tip to pipe swirls on cupcakes. Top with raspberry and glaze with fruit glaze. Sprinkle gold stars.


Recipe is for 12 cupcakes

Recipe for cupcake stumps and frosting are adapted from Chloe Coscarelli's book Chloe's Vegan Desserts, which I highly recommend for healthier baking!



Vegan Banana Muffin with Sweet Drizzle | www.savoringspoon.com

I used to make banana bread pretty regularly using butter and sour cream. It was tasty, but pretty unhealthy, so not something I would eat for breakfast. This banana muffin is the healthier and moister version of the banana bread I used to make. Plus it’s vegan! Because this is the lightened up version, you can even eat it for breakfast. It goes perfectly with a cup of soymilk, and is small enough to put in your purse and eat it on your way to work.

Vegan Banana Muffin with Sweet Drizzle | www.savoringspoon.com

The drizzle is optional, but delicious so I highly recommend it. I only wish, as I ate the muffin, that I could have drizzled inside the muffin stump too, because the drizzle was so good. It reminded me of the “Top of the Muffin To You!” episode of Seinfeld. In that episode, Elaine, who only eats the muffin tops, tells her boss about this he makes a bakery that only makes and sells muffin tops. At first his business sputters because he lacks the secret ingredient : he has to make the entire muffin and then twist off the top instead of just making the top! Elaine tells him this, but now they are left with hundreds of muffin stumps. They try to give them away, but people are outraged that they are only getting the stump.

Here’s their store front:

Image belongs to wikipedia


Moist vegan banana muffins with sweet drizzle


  • 1 3/4 cups (230 g) all-purpose flour
  • 3/4 cup (150 g) granulated white sugar (plain white sugar)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Wet
  • 2 tablespoons flax seed meal in 6 tablespoons hot water
  • 1/2 cup (113 g) Earth Balance vegan butter, melted and cooled
  • 3 ripe bananas, mashed
  • 1 teaspoon pure vanilla extract
  • Drizzle
  • 1/2 cup confectioner's sugar
  • 4 teaspoons soymilk
  • drop of clear imitation vanilla (optional)


  1. Preheat oven to 325-350 degrees. Place cupcake liners in cupcake pan.
  2. In the largest bowl, combine all the dry ingredients and mix with a spatula.
  3. In a medium-sized bowl, combine all the wet ingredients. Mix and gently fold into the dry mixture. Stir until the mixture is thick and chunky. Don't overmix.
  4. Bake until golden brown. Do the toothpick test: If the toothpick inserted at the center of the muffin comes out clean, it is ready. Usually about 30 - 40 min.
  5. Place on wire rack to cool and then remove the muffin from the pan.



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