Light and Fluffy Vegan Orange Cupcakes
Kelly Roenicke
Light and delicious vegan orange cupcakes with a creamy frosting are a perfect treat.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine Dairy Free, vegan.
Servings 12
Calories 314 kcal
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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.
Calories: 314kcalCarbohydrates: 48gProtein: 2gFat: 12gSaturated Fat: 5gSodium: 178mgPotassium: 13mgFiber: 2gSugar: 36gVitamin A: 200IUVitamin C: 2.1mgCalcium: 8mgIron: 0.8mg
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