Vegan Raspberry Frosting

Are you tired of the traditional vanilla frosting? Do you want to add a little pizzazz to your desserts? Look no further than this vegan raspberry frosting recipe! Made with only four ingredients, this pink frosting not only looks beautiful but also adds a burst of fruity flavor to any dessert.

Several cupcakes have pink frosting on top and a fresh raspberry. There are fresh raspberries scattered around the cupcakes.

When it comes to dessert, you want to deliver something fun and delicious without much work! Imagine a simple chocolate wacky cake with a pop of bright frosting on top. It’s all ready in minutes!

Or how about a batch of vanilla wacky cake baked cupcakes topped with this gorgeous raspberry vegan frosting? It really is so easy!

Ready to explore how to make the perfect vegan raspberry frosting? Let’s discuss the ingredients, instructions, tips for perfect frosting, and serving ideas.

Get ready to add this delicious frosting to your favorite desserts!

Key Ingredients

  • Lemon — We’ll use both the zest and the juice of the lemon.
  • Oats — I used rolled oats for this recipe, but you can substitute instant oats.
  • Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
  • Syrup — I used maple syrup, but you can substitute agave nectar.
  • Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
  • Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
  • Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
  • Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
  • Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
  • Raspberries — We’ll use just under a cup of fresh raspberries. You can use frozen berries, but you’ll want to thaw them first.
  • Butter — Here, you’ll want to use vegan butter suited for baking, such as Earth Balance buttery sticks. Most tub margarine has too much water, and the texture will be too soft.
  • Powdered sugar — We’ll be using 4 cups of this sugar.
  • Vanilla — You’ll need a small amount of vanilla extract.

Now that your ingredients are ready let’s dive into the instructions for making this delicious icing.

A vanilla cupcake has a bite taken out. It has a mound of pink frosting and a fresh raspberry on top. There are other cupcakes in the background.

How to Make Vegan Raspberry Frosting

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  1. Mash raspberries in a bowl.
  2. Gently press mashed berries through a fine mesh strainer.
  3. Beat the vegan butter with a mixer for around 2 minutes. 
  4. Beat in powdered sugar, one cup at a time.
  5. Add vanilla and beat some more.
  6. Beat in one spoonful of the raspberry mixture at a time.
  7. Then turn the speed to high and whip until smooth and creamy.
  8. Assess the texture. Too soft? Mix in a bit more powdered sugar. Too stiff? Mix in a bit of creamer.

Why This Recipe is a Winner

  • COLORFUL — Mashed raspberries add beautiful color to this frosting
  • EASY — Made with only a few ingredients, this frosting is ready in minutes!
  • FESTIVE — This creamy topping is perfect for birthday cakes and other parties!

Frequently-Asked Questions

How do you add raspberries to storebought frosting?

If you’ve got some store-bought frosting, it’s easy to add raspberry flavor. Mash the raspberries and press them through a fine mesh strainer to remove the seeds. Stir the seedless mashed berry mixture one spoon at a time into your store-bought frosting until you achieve the desired color and flavor.

Can you freeze raspberry frosting?

Yes, you can freeze raspberry frosting. Transfer it to a freezer-safe container and freeze it for up to 3 months. When you’re ready to use it, let it sit in the fridge overnight to thaw out. Give it a stir, and it will be good to go.

Tips for Perfect Frosting

To ensure that your raspberry vegan frosting is as perfect as can be, here are some tips to keep in mind:

  • Make sure your vegan butter is at room temperature before starting. This helps it blend better and creates a smoother consistency.
  • For an extra pop of flavor, try adding some freeze-dried raspberry powder to the mix. This will also give your frosting a bright pink hue.
  • Ready to decorate your cake or cupcakes? Add sprinkles immediately (before the frosting sets). If not, you may need edible adhesive to prevent the sprinkles from sliding off.

With these tips in mind, your vegan raspberry frosting will be the star of the show.

Serving Suggestions

When it comes to serving your desserts with dairy-free raspberry frosting, there are plenty of options. Here are a few creative serving ideas to make your desserts even more mouth-watering:

  1. Top cupcakes with fresh berries: Garnishing your vegan raspberry frosted cupcakes with fresh raspberries will provide a pop of color and an added burst of flavor.
  2. Make a raspberry drizzle: Press mashed raspberries through a fine mesh strainer to remove the seeds. Then mix together this berry puree and powdered sugar to create a delicious and eye-catching drizzle for your cakes or cupcakes.
  3. Use a piping bag for a professional touch: Piping the frosting onto your dessert with a piping bag and decorator tip will give it a more professional and polished look. These photos show a 1M star tip.
  4. Pair with chocolate: Pairing your berry frosting with vegan chocolate cake or vegan chocolate cupcakes will create a delicious flavor combination. You can even dip your cupcakes in some vegan magic shell.
  5. Add a sprinkle of edible glitter: For a touch of glamour, add edible glitter on top of your frosted dessert.

With these serving ideas, your vegan raspberry frosting creations will be the talk of the town. Get creative and have fun with your dessert presentations!

Storage Tips

Store frosting in a sealed container in the fridge for up to 2 weeks. When you’re ready to use it, allow it to come to room temperature, and maybe even add another teaspoon or two of plant-based milk until the spreadable consistency returns.

A hand holds a vanilla cupcake with a bite taken out. There is pink frosting on top and a fresh raspberry. There are other cupcakes visible in the background.

Vegan Raspberry Favorites

If you love raspberry vegan frosting, here are more raspberry recipes to try:

In summary, vegan raspberry frosting is the perfect addition to any dessert if you want to switch up your more traditional vegan vanilla frosting.

With simple ingredients and easy tips, you’ll have a beautiful and delicious pink fruity frosting that will impress your guests.

Remember to use our tips for perfect frosting and try it on cupcakes, cakes, or sugar cookies for a sweet treat that will satisfy any sweet tooth cravings.

As Maya Angelou once said, “You can’t use up creativity. The more you use, the more you have.” So get creative, and enjoy this colorful twist on a classic favorite!

A vanilla cupcake has vegan raspberry frosting on top along with a fresh raspberry. There are fresh raspberries and more cupcakes around it.

Vegan Raspberry Buttercream

This creamy, vegan raspberry buttercream is a must to include on a variety of recipes, from cakes, cupcakes, cookies and more.
5 from 1 vote
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 14
Calories: 232kcal


  • ¾ cup raspberries fresh or frozen
  • 1 cup vegan butter softened
  • 4 cups powdered sugar sifted
  • 1 teaspoon vanilla extract


  • Place raspberries in a bowl. Use a spoon to mash them.
    A hand holds a spoon, mashing raspberries in a bowl. There are fresh raspberries beside the bowl.
  • Place a fine mesh strainer over another bowl and pour the mashed raspberries into the strainer. Gently press with a spoon. Use the pulp in your next smoothie. You should have ¼ cup of raspberry mix.
    A hand pushes mashed raspberries through a fine mesh strainer into a bowl.
  • Beat the vegan butter with a mixer on medium speed until creamy, around 2 minutes.
  • With the mixer on low, add powdered sugar, one cup at a time.
  • Add vanilla and beat until combined. Beat in one tablespoon at a time of the raspberry mixture. Then turn the speed to high and whip until smooth and creamy.
    A hand holds a spoonful of mashed raspberries, pouring it over whipped butter in a mixing bowl.
  • Assess the consistency. If it's too soft, mix in a bit more powdered sugar. If it's too stiff, mix in a teaspoon of creamer.
  • Store frosting in an airtight container in the fridge for up to 2 weeks. When you're ready to use it, allow it to come to room temperature and maybe even add another teaspoon or two of plant-based milk until the spreadable consistency returns.

(The products above contain sponsored links to products we use and recommend)


This recipe will make enough frosting for up to 16 cupcakes (depending on how much frosting you add to each cupcake). It will frost a 9×12 quarter sheetcake.

Vegan Creamer Options

  • Vegan Creamer (Silk, etc.)
  • Vegan Half & Half (Ripple)
  • Coconut Milk (shake the can first)
You can substitute a creamy plant-based milk like cashew milk, soy milk, etc.
Calories: 232kcal | Carbohydrates: 35g | Protein: 0.1g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 105mg | Potassium: 19mg | Fiber: 0.5g | Sugar: 34g | Vitamin A: 619IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

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