Chocolate Raspberry Cupcakes (Gluten-Free & Vegan Option) (Edit recipe)

Raspberry filling

1. Combine the raspberries, lemon juice, sugar, and cornstarch, and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for 5 minutes while stirring occasionally.
2. Remove from the heat and pour into a shallow dish. Cover the surface directly with plastic wrap and allow it to cool fully before use. Strain the raspberry seeds if desired.

Chocolate cupcakes

1. Preheat the oven to 350ºF and line a cupcake pan with 12 liners. Set aside.
2. In a large mixing bowl measure in the flour, sugar, cocoa powder, cornstarch, baking soda, and salt and whisk together until fully combined without any lumps.
3. Pour in the hot milk and oil and whisk together until smooth.
4. Divide the batter evenly between the cupcake liners and bake for approximately 17-20 minutes or until a toothpick comes out clean.
5. Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before removing to a wire rack to cool fully.

Raspberry buttercream

1. In a stand mixer or large mixing bowl with electric beaters, cream the butter on high speed until light and fluffy. This will take approximately 5-10 minutes.
2. Add the powdered sugar and salt and mix on low until combined.
3. Add the raspberry filling and mix on low until combined.
4. Turn the mixer up to high and allow to beat for 5 minutes until light and fluffy.
5. Frost and decorate the fully cooled cupcakes as you desire. Enjoy!
6. Leftover cupcakes should be stored in an airtight container at room temperature for up to 5 days or frozen for up to 6 months.