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Orange Cupcakes

Vibrant Orange Cupcakes with Creamy Citrus Buttercream Delight

Delightful Vegan Orange Cupcakes, lower in refined sugar, offering a soft, fluffy texture and vibrant citrus flavor—perfect for any dessert lover.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 tbsp Ground Flax Acts as an egg replacer.
  • 1 cup All-Purpose Flour Can be swapped with gluten-free flour.
  • 2 tbsp Cornstarch Lightens the cupcake texture.
  • 2 tsp Baking Powder Ensure it's fresh for best results.
  • 1 pinch Salt Enhances flavor balance.
  • 1/3 cup Vegetable Oil Adds moisture; melted coconut oil can be used.
  • 3/4 cup Granulated Sugar Opt for coconut sugar for lower GI.
  • 1/2 cup Canned Coconut Milk (full-fat) Provides fat and moisture.
  • 1 whole Orange (zested and juiced) Introduces vibrant citrus flavor.
  • 1 tsp Pure Vanilla Extract Key flavor enhancer.
  • 1 tsp Orange Extract (optional) Boosts orange flavor intensity.
For the Frosting
  • 1/2 cup Vegan Butter Used for creaminess.
  • 2 cups Powdered Sugar Sweetens and thickens the frosting.
  • 2 tbsp Orange Juice Adds a fresh citrus note.
  • 1/2 whole Orange Zest Enhances frosting flavor.

Equipment

  • mixing bowl
  • Whisk
  • cupcake pan
  • spatula
  • wire rack

Method
 

Cupcake Instructions
  1. Prepare flax eggs by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes.
  2. In a large bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of cornstarch, 2 teaspoons of baking powder, and a pinch of salt.
  3. In another bowl, mix the flax egg, 1/3 cup of vegetable oil, 3/4 cup of granulated sugar, 1/2 cup of canned coconut milk, juice of 1 orange, and 1 teaspoon of pure vanilla extract.
  4. Fold the dry ingredients into the wet ingredients gently until just combined.
  5. Preheat oven to 350°F (175°C) and fill cupcake pan with liners. Spoon batter into liners, filling two-thirds full. Bake for 18-20 minutes.
  6. While cupcakes bake, beat 1/2 cup of vegan butter until creamy. Gradually add 2 cups of powdered sugar, then 2 tablespoons of orange juice and zest. Mix until fluffy.
  7. Once cooled, frost the cupcakes generously with the creamy orange frosting.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin C: 20mgCalcium: 2mgIron: 6mg

Notes

Allow cupcakes to cool completely before frosting. Use fresh oranges for maximum flavor. Experiment by adding chocolate chips or nuts.

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