Vegan Orange Citrus Cupcakes
- Rose Huxford
- Jun 12
- 3 min read
My Vegan Orange Citrus Cupcakes are an ideal dessert for celebrations. They are light yet deliver a burst of orange citrus flavor, complemented by almond and vanilla extracts, satisfying any sweet craving. These cupcakes are made without dairy, eggs and oil, have reduced sugar content, and are incredibly easy to prepare.
Vegan Orange Citrus Cupcakes
Pre-heat oven: 350 degrees F
Yields: 12-14 cupcakes
Prep-time: 10 minutes
Bake-time: 20-25 minutes
Total-time: ~35 minutes
Equipment: 1 cupcake pan, cupcake liners, 2 large mixing bowls, 1 medium mixing bowl, whisk, spatula, liquid measuring cup, measuring spoons, measuring cups, citrus zester, ice cream scooper, cooling rack, offset spatula.
*As an Amazon and King Arthur Associate, I earn from qualifying purchases.
Ingredients
1 1/2 cups to 2 cups King Arthur All Purpose Flour or Gluten Free Flour
2 tbsp corn starch
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
zest from half and orange
1 cup non dairy milk, I used unsweetened soy milk
2 tbsp apple cider vinegar, or lemon juice or white vinegar
2 tsp pure vanilla extract
1/2 tsp pure almond extract
1/2 cup unsweetened apple sauce
3/4 cups date sugar, or coconut sugar or cane sugar
Orange Citrus Frosting
1/2 cup (1 stick) dairy free butter, or regular unsalted butter, softened
3-4 cups powder sugar (add in increments of 1 cup)
2-3 tbsp soy milk, or non dairy milk
orange zest from an orange (use the rest of the zest from the same orange)
1/4 tsp pure almond extract
1/2 tsp pure vanilla extract
pinch of salt
sprinkles
Cupcake Directions
Pre-heat the oven to 350 degrees F.
Line your cupcake pan with cupcake liners, and set it aside.
To create your own buttermilk at home, combine milk and apple cider vinegar in a liquid measuring cup. Let the mixture rest for approximately 5 minutes until it thickens and takes on the consistency of buttermilk. *You can buy buttermilk and skip this step.
In a large mixing bowl, whisk together your flour, corn starch, salt, orange zest, baking powder and baking soda. Make a well in the center.
In the other large mixing bowl, whisk together apple sauce, buttermilk, vanilla extract, almond extract and sugar.
Carefully pour your wet mixture into your dry mixture. Use a spatula to blend and combine your ingredients. Don't over mix.
Utilize an ice cream scooper to transfer the batter into your prepared pan, filling it to 3/4 full. Tap the pan to eliminate any air bubbles.
Bake for approximately 20-25 minutes, or until a toothpick inserted comes out clean and the cupcakes are golden brown with cracks on the surface.
Once baked, allow the cupcakes to cool for a few minutes in the pan before transferring them to the cooling rack.
Allow to cool completely before frosting.
Orange Citrus Frosting Directions
In a medium-sized mixing bowl, whisk the softened butter (you should be able to make an indentation in the butter without applying much pressure) until it becomes creamy and smooth.
Then, add in the milk, vanilla extract, almond extract, powder sugar (1 cup at a time) salt and orange zest.
Keep incorporating the powdered sugar until the mixture is firm and forms a peak. If it's too dry, add 1 teaspoon of milk to adjust the mixture. Taste it to ensure the frosting's sweetness meets your preference.
*Notes: You can prepare the frosting in advance and store it in the refrigerator. Before using, let it come to room temperature for easy spreading on your cupcakes.
Use a butter knife or a offset spatula to spread the frosting on the cupcakes. Then, sprinkle with your favorite and festive sprinkles.
Enjoy!
Cupcakes will keep for up to 2-3 days on the counter.
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