No-Bake Super Berry Cupcakes with Raspberry & Cashew Butter Centres

No-Bake Super Berry Cupcakes with Raspberry & Cashew Butter Centres

We're big fans of cupcakes over at Tea HQ so when we saw what Christina @addictedtodates had put together we were in heaven! These aren't just your average cupcakes, these are vegan friendly and need NO baking!!! Break into the middle and find a raspberry and cashew butter cream surprise... the dream. 

This vegan recipe makes 6 large cupcakes


  • You will need 6 silicone or lined cupcake moulds
  • Cake stand if you're feeling fancy 


Cupcake base

  • 1 cup cashews
  • ¾ cup almond flour
  • ⅛ tsp pink Himalayan salt
  • 1 ½ tbsp maple syrup

Cupcake centre

  • 6 tsp cashew butter
  • 3 tsp raspberry jam (Christina used homemade chia jam but you can use any vegan jam ya fancy)

Super Berry cream Filling

  • ⅓ cup We Are Tea Super Berry loose leaf tea
  • ⅓ cup boiling water
  • 2 cups cashews (soaked for minimum 6 hours)
  • ¼ cup maple syrup
  • 1 tsp vanilla bean paste
  • ¼ cup plant milk (Christina used coconut drinking milk)

Cupcake frosting

  • 1 chilled can of coconut milk (use only the thick part from the top of the can)
  • ½ cup cashew butter

Cupcake decoration (optional)

  • Vegan white chocolate
  • Dried raspberry powder 


Cupcake base

  1. Add the cashews, almond flour and salt to your food processor and blitz until they form a light crumb consistency.
  2. Add the maple syrup and blitz for a few more seconds until the mix comes together in a dough.
  3. Separate the mixture into 6 parts and press into the bottom of your moulds to form the base.

Cupcake centre

  1. Spoon 1 teaspoon of cashew butter followed by ½ a teaspoon of raspberry jam in the centre of each base.
  2. Set the bases aside in the freezer.

Cupcake filling

  1. Pour the hot water over the superberry tea and allow to steep for 15 minutes before straining the mixture. Discard the leaves.
  2. Add the superberry liquid to your blender with the cashews, maple syrup, vanilla bean paste and plant milk. Blend well until completely smooth and creamy.
  3. Remove the bases from the freezer and top each one with tablespoons of the superberry filling.
  4. Hold aside the remainder of the superberry filling as this will be used for the frosting.
  5. Place the cupcakes in the freezer to set for 2 hours.

Cupcake frosting

  1. Meanwhile, prepare the frosting for the cupcakes by adding the chilled canned coconut milk to your blender or nutri-bullet with the remaining superberry filling mixture. Blend until completely smooth and creamy.
  2. Transfer the cream to a bowl and place in the freezer to firm up. Every 5 minutes or so take the mixture out of the freezer and stir it with a fork or whisk.
  3. Once the mixture has thickened (whipped cream consistency), gently fold in the ½ cup of cashew butter (try not to over mix so that you get a nice marbled effect).
  4. Transfer the cream to a piping bag and pipe the frosting on top of each cupcake.

Cupcake decoration

  1. Decorate the cupcakes with some chopped vegan white chocolate and a dusting of berry powder.

Store these cupcakes in the fridge in an airtight container and consume within a week (if they last that long!)

vegan cupcakes with raspberry and cashew cream centres

vegan no bake cupcakes with raspberry and cashew cream centres

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