Epic Raspberry Cupcakes

raspberry cupcakes topped with fresh raspberries.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This healthier raspberry cupcake recipe is so simple, so easy, and has so much flavor that comes from real, fresh berries! Soft, fluffy, gluten free vanilla cupcakes with a raspberry jam filling, topped with raspberry buttercream, oh my gosh pure heaven.


Units Scale
  • 1/4 cup Avocado Oil
  • 1/2 cup Coconut Sugar
  • 2 Teaspoons Vanilla Extract
  • 1/4 cup Almond Milk
  • 1 cup Gluten Free Oat Flour
  • 1/2 cup Tapioca Flour
  • 1 Teaspoon Baking Powder
  • 1/8 Teaspoon Salt
  • 1/4 cup Raspberry Compote
  • 4 Tablespoons Softened Butter
  • 1 cup Powdered Sugar



  1. Preheat the oven to 350 degrees f and line a muffin tin with 6 paper cupcake liners
  2. In a medium bowl combine avocado oil, coconut sugar, vanilla, and almond milk. Mix until well combined
  3. Next, add in the dry ingredients- oat flour, tapioca starch, baking powder, and salt. Again, mix well
  4. Now spoon the cupcake batter into the liners, filling them 2/3 of the way full
  5. Bake for 14-16 minutes, or until a toothpick comes out mostly clean
  6. Let cupcakes cool completely on a wire cooling rack
  7. Once cupcakes are fully cooled, use a sharp knife to cut a small hole in the center of the cake, fill with 1 teaspoon of raspberry compote


  1. In a large bowl, beat softened butter on high speed with a hand mixer until smooth and creamy
  2. Once creamed, add 2 tablespoons of raspberry compote and powdered sugar into the bowl.
  3. Start on low speed, and once ingredients are combined, turn the speed up and beat until creamy
  4. Use an offset spatula or fill a piping bag and frost fully cooled cupcakes


  • You can use arrowroot starch in place of tapioca flour, but I think the tapioca gives a much better texture
  • Use CERTIFIED gluten free oat flour
  • Fill each cupcake liner with about 1/4 cup of batter
  • Let cupcakes cool completely before frosting them, or else the buttercream will melt
  • You can use a piping bag to spread buttercream, or an offset spatula also works great
  • I prefer regular paper liners, the non-stick ones don't work as well for this recipe
  • Store leftover cupcakes in an airtight container at rom temperature for up to 2 days