Light and delicious vegan orange cupcakes are topped with a fluffy buttercream frosting. These are a perfect party treat!
It’s nice to find new ways to enjoy citrus in the winter months. Sure you, can drink smoothies, and it’s always nice to do an orange poppy seed muffin, but an orange cupcake? Yes, please! These vegan orange cupcakes are nice and fluffy, and the little bit of orange juice in both the batter and the frosting gives them a delicious hint of citrus flavor.
- 1½ cups white spelt flour (all purpose flour is okay)
- 1 cup organic cane sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup cold water
- ¼ cup organic canola oil
- ¼ cup coconut oil
- 2 tablespoons fresh squeezed Cara Cara orange juice
- 2 cups confectioner's sugar
- ¼ cup vegan buttery spread
- 1 Tablespoon fresh squeezed Cara Cara orange juice
- 5 Tablespoons non-dairy milk (add a bit more if needed)
- Preheat oven to 375 degrees. Line a muffin tin with cupcake liners.
- Cream the coconut oil, canola oil, and sugar with a mixer on medium speed. Add the orange juice and water and mix until blended.
- Add the dry ingredients and mix just until smooth.
- Spoon the batter into the cupcake liners.
- Bake at 375 degrees for about 20 minutes until the tops are lightly golden brown. Cool on wire rack.
- To make the frosting:
- Cream the vegan buttery spread with ½ cup of the confectioner's sugar using a mixer on medium speed.
- Add the orange juice and continue to mix.
- Add the confectioner's sugar and non-dairy milk a little bit at a time until you reach the desired consistency (this was a thicker frosting).
- Spread or pipe onto the cooled cupcakes.
I used Cara Cara oranges, which are my very favorite kind of orange. They are sweet with a unique flavor – it’s almost a teeny bit grapefruity, and the best part is that they are loaded with vitamins, A, C, potassium, and fiber. And the inside is such a pretty color – it is a gorgeous pinky, reddish orange. So pretty! I’ve found Cara Cara oranges at Costco and Kroger.
If you can’t find Cara Caras, any orange will do!
Enjoy! It’s nice to be able to bake something a little bit lighter in the winter, and to enjoy the citrus fruits while they are in season!
If you aren’t dairy free, you can use regular butter and milk. If you would rather do a whole wheat flour, you can do that as well, but they will be a bit heavier and not as fluffy.
Latest posts by Kelly Roenicke (see all)
- Gluten Free and Vegan Sugar Cookie Bars. - February 13, 2017
- Chocolate Valentine Cupcakes (Gluten Free, Vegan). - February 9, 2017
- Sweet and Spicy Barbecue Sauce. - February 6, 2017