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vegan orange creamsicle cupcakes

vegan orange creamsicle cupcake

When springtime rolls around, I almost always find myself craving a sweet and fruity treat. Hearty bowls and filling dishes are perfect when I’m in hibernation mode during the winter, but warmer days put me in the baking spirit! These cupcakes were a cute Easter treat, especially since being vegan means you can’t eat the best Easter treat on earth… mini eggs! F my life. Regardless, these vegan orange creamsicle cupcakes definitely hit the spot. It’s a perfectly moist vanilla bean cupcake with orange creamy frosting. The sprinkling of sanding sugar on top is almost reminiscent of ice crystals on a real orange creamsicle!

Looking for more delicious Easter recipes? I’ve got 24 of them that won’t disappoint!

orange creamsicle cupcake
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Print Recipe

orange creamsicle cupcakes

Brighten your day with these cheery orange creamsicle cupcakes!

Course Dessert
Cuisine American
Keyword cake, cupcake, dessert
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 cupcakes
Author Lauren Toyota

Ingredients

cupcakes

  • 1 C soy milk
  • 1 tbsp apple cider vinegar
  • 1 C all-purpose flour
  • 1/4 C almond flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 3/4 C granulated sugar
  • 1/3 C coconut oil, melted
  • 1/2 vanilla bean pod (seeds only)
  • 1/2 tsp vanilla extract

orange frosting

  • 1/2 C plain vegan cream cheese
  • 1/4 C vegan butter
  • 4-5 C powdered sugar
  • 1/2 tsp vanilla extract
  • 1 orange, juice & zest
  • 2 tbsp sanding sugar (for decorating)

Instructions

  1. Preheat oven to 350°F.

  2. Combine apple cider vinegar and soy milk together and set aside for 5 minutes to curdle. 

  3. In a large mixing bowl, combine flour, almond flour, baking powder, baking soda and sea salt. 

  4. Whisk sugar, coconut oil, vanilla bean, and vanilla extract into the curdled soy milk mixture. 

  5. Add wet ingredients to dry ingredients and mix until just combined, being careful not to over mix. Small lumps in the batter are okay, but don't over mix! 

  6. Pour batter into cupcake liners in a muffin pan and bake for 18-20 minute or until a toothpick comes out clean. Allow cupcakes to cool completely before frosting.

  7. To make the frosting, beat together the vegan cream cheese and vegan butter until smooth. Then gradually add 1 cup of powdered sugar and continue beating. Then add in the  vanilla extract, orange juice and zest and continue beating continuing to gradually beat in more sugar until the desired consistency is achieved for frosting your cupcakes.  

  8. Frost each cupcake and add a sprinkle of sanding sugar immediately before the icing sets too much.

2 comments

  • Jennifer 2 years ago

    I’m doing something wrong bc I can’t get it to come out. I’ve tried twice now. Is the batter supposed to be thin? Like thinner than pancake batter?

    • Lauren Toyota 2 years ago

      sorry this is an old old recipe so it might not be correct, but I do recall it being a thin batter. New customizable cake batters are in the upcoming cookbook!

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