Light and Fluffy Vegan Orange Cupcakes.
These light and delicious vegan orange cupcakes with a creamy frosting are a perfect treat.
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 or melted vegan buttery spread
- ¼ cup coconut oil or melted vegan buttery spread
- 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
- Preheat oven to 375 degrees F. 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 F 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.
Notes
Store these in an airtight container. They should stay fresh for about 3 days.
You can freeze these - store upright in a freezer safe container. They should stay fresh for about 3 months.
Nutrition
Calories: 314kcalCarbohydrates: 48gProtein: 2gFat: 12gSaturated Fat: 5gSodium: 178mgPotassium: 13mgFiber: 2gSugar: 36gVitamin A: 200IUVitamin C: 2.1mgCalcium: 8mgIron: 0.8mg
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