Vegan Raspberry Vodka Cupcakes

These boozy vegan cupcakes are so soft and moist with a jam core and creamy chocolate frosting on top.

1 flax egg (1 tablespoon ground flax seed mixed with 3 tablespoons warm water)
1 stick Earth Balance or Butter
1 cup sugar
1 teaspoon raspberry extract
½ cup almond milk
⅓ cup warm water
¼ cup vodka
1 teaspoon baking soda
½ teaspoon salt
1½ cups white flour
For Jam Filling:
¼ cup raspberry jame
2 teaspoons vodka
For Chocolate Frosting:
½ stick (4 tablespoons) Earth Balance or butter
⅓ cup unsweetened cocoa powder
1½ cups powdered sugar, sifted
3 tablespoons almond milk
½ teaspoon vanilla extract
12 fresh raspberries (optional)

View the full recipe at The Vegan And The Chef →