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Home » Dairy Free » Light and Fluffy Vegan Orange Cupcakes.

Light and Fluffy Vegan Orange Cupcakes.

Feb 10, 2014 · Modified: Mar 2, 2018 by Kelly Roenicke · 24 Comments

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orange cupcake recipe

Light and delicious vegan orange cupcakes are topped with a fluffy buttercream frosting. These are a perfect party treat!

fluffy vegan orange cupcakes

Is there anything better than a cupcake and a cup of tea? What about a fluffy vegan orange cupcake topped with dairy free buttercream?

vegan orange cupcakes

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.

If you aren’t a fan of orange, you can try this recipe with lemon juice, or even lime juice. The texture will be the same.

dairy free orange cupcake recipe

Disclosure: This post contains affiliate links.

fluffy vegan orange cupcakes
4.84 from 6 votes
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Light and Fluffy Vegan Orange Cupcakes

Light and delicious vegan orange cupcakes with a creamy frosting are a perfect treat. 

Course Dessert
Cuisine Dairy Free, vegan.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 314 kcal
Author Kelly Roenicke

Ingredients

For the cupcakes:

  • 1 ½ 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

For the frosting:

  • 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

Instructions

  1. Preheat oven to 375 degrees. Line a muffin tin with cupcake liners.
  2. Cream the coconut oil, canola oil, and sugar with a mixer on medium speed. Add the orange juice and water and mix until blended.
  3. Add the dry ingredients and mix just until smooth.
  4. Spoon the batter into the cupcake liners.
  5. Bake at 375 degrees for about 20 minutes until the tops are lightly golden brown. Cool on wire rack.

To make the frosting:

  1. Cream the vegan buttery spread with ½ cup of the confectioner's sugar using a mixer on medium speed.
  2. Add the orange juice and continue to mix.
  3. 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).
  4. Spread or pipe onto the cooled cupcakes.
Nutrition Facts
Light and Fluffy Vegan Orange Cupcakes
Amount per Serving
Calories
314
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
5
g
31
%
Sodium
 
178
mg
8
%
Potassium
 
13
mg
0
%
Carbohydrates
 
48
g
16
%
Fiber
 
2
g
8
%
Sugar
 
36
g
40
%
Protein
 
2
g
4
%
Vitamin A
 
200
IU
4
%
Vitamin C
 
2.1
mg
3
%
Calcium
 
8
mg
1
%
Iron
 
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

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!

dairy free cupcake recipe

Looking for more vegan cupcakes? Try these tender vegan yellow cupcakes with chocolate frosting.

 

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!

These vegan orange cupcakes are:

  • light and fluffy
  • even tastier than traditional cupcakes
  • perfect for a birthday party

 

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.

 

Related

« Vegan Spiced Apple Cake with Caramel Sauce.
Easy Microwave Almond Bark. »

Filed Under: Dairy Free, Desserts, food, Nut Free, Recipes, Vegan Tagged With: Dairy Free, easy recipe, Egg Free, Fish Free, Garlic Free, Nightshade Free, Onion Free, Peanut Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Erin

    February 26, 2021 at 3:42 am

    4 stars
    The cupcakes turned out so well! I made a few adjustments – replacing the water for orange juice, adding orange zest and using olive oil instead of canola & coconut oil – they tasted amazing! The only comment I have is that the icing didn’t turn out like I expected. I used the exact amounts in your recipe, but it was more liquidy and definitely not pipeable. A tad sweet, but still super delicious though! Thank you!

    Reply
    • Kelly Roenicke

      March 28, 2021 at 1:05 pm

      Just add more powdered sugar as needed to get a thicker consistency! Glad you liked these!

      Reply
  2. Lexy

    January 15, 2021 at 2:41 pm

    5 stars
    When I make this, I cut down on the sugar by a quarter, then replace 1/4 cup of the water for OJ. It gives is more orangey flavor! I also recommend adding a bit of zest to liven things up!

    Reply
  3. Lexy

    January 15, 2021 at 2:30 pm

    5 stars
    This is undoubtedly my favorite cupcake recipe. It’s only downfall is that it has ruined me for all other cake recipes lol. I have also made this with other pomegranate juice, and it came out such a lovely color and delicate flavor. This
    is a recipe I will always cherish! Thank you so much!!!

    Reply
  4. carina

    May 25, 2020 at 3:56 pm

    Will it affect the recipe much if i use more coconut oil than the canola oil? Im adjusting your beautiful recipe with an effusion that i made with the coconut oil.

    Reply
  5. Iona

    May 08, 2020 at 7:01 pm

    5 stars
    Just made these for Mothers Day ! Great recipe and easy too :) Thank you.
    Added zest to the cupcakes, vanilla in the frosting. Taste really good.
    We will enjoy them from a distance on Sunday.

    Reply
  6. Karen

    April 19, 2019 at 5:26 am

    I jist made it and it was excellent…

    Reply
  7. Roger

    March 25, 2018 at 9:46 pm

    5 stars
    Delicious!!!

    Reply
    • Kelly Roenicke

      March 27, 2018 at 11:44 am

      Thank you!

      Reply
  8. Katie

    March 25, 2018 at 9:28 pm

    5 stars
    Wonderful recipe!

    Reply
    • Kelly Roenicke

      March 27, 2018 at 11:44 am

      Thank you!

      Reply
  9. Allison

    March 22, 2018 at 1:19 pm

    We have an egg allergy, not dairy, so I would like to use butter. Could you let me know how much butter to use and what to omit when using butter? Thanks!

    Reply
    • Kelly Roenicke

      March 27, 2018 at 11:49 am

      Just use an equal amount of dairy butter instead of vegan buttery spread.

      Reply
  10. Gavi

    March 20, 2014 at 5:33 pm

    I’ve been looking everywhere for a vegan recipe to suit my almost 2yo son’s allergies (dairy, soy, pumpkin, chocolate, and the list gets to 15 other stuff) and since I saw this one I thought the search was over, his bday is this Sunday and decided to make a batch ahead to get to taste and twitch…oh my, oh my, seriously delicious, and best yet, he loved them!. Thanks a lot for this recipe.

    Reply
    • Kelly

      March 22, 2014 at 10:27 am

      Yay! I’m so glad that you found this recipe and that it works for your son’s allergies! It can be so tough to accomodate a lot of food allergies. Happy birthday to your son!

      Reply
      • Gavi

        March 24, 2014 at 12:17 pm

        Thank you! They were a big hit

        Reply
  11. Deryn @ Running on Real Food

    February 17, 2014 at 1:44 am

    So glad I just found your site! These look delightful! Lovely pictures too :)

    Reply
  12. aiming4simple

    February 12, 2014 at 9:30 am

    How neat that you know some Olympians personally! These cupcakes look incredibly delicious! I love baking with citrus. This is one recipe I have to try!

    Reply
    • Kelly

      February 12, 2014 at 11:15 pm

      I hope you like it! I love baking with citrus, too!

      Reply
  13. Sarah

    February 11, 2014 at 2:58 pm

    These look so amazing!! Orange sounds so good right now! :)

    And yes, I have been watching the Olympics!! Definitely cheering for Charlie and Meryl… so fun that he was a student of yours! :)

    Reply
    • Kelly

      February 12, 2014 at 11:16 pm

      It is fun to watch them, they are so talented!

      Reply
  14. Natalie @ Tastes Lovely

    February 10, 2014 at 1:32 pm

    I love citrus flavored desserts. For some reason they seem “healthier” than if it were chocolate. It’s basically a fruit salad, right?! Haha!

    Reply
    • Kelly

      February 10, 2014 at 11:46 pm

      I like the way you think! ;)

      Reply

Trackbacks

  1. 40 Delicious Vegan Cupcake Recipes. - The Pretty Bee says:
    April 17, 2015 at 9:33 am

    […] Blackberry Buttercream from Love and Olive Oil Cinnamon Bun Cupcakes from That’s So Vegan Light and Fluffy Vegan Orange Cupcakes from The Pretty […]

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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