Monday, February 4, 2013

Vegan Orange Flavored Cupcakes with Vanilla Buttercream Frosting

Vegan Orange Flavored Cupcakes with Vanilla Buttercream Frosting

Cupcakes are VERY popular right now...and why not? They are cup, tastey, and the perfect size for travel. I love to make them and change up the flavors, you don't want to get bored do you? I don't think you can get bored with any kind of cupcake but its nice to change it up. This recipe is not only changing up the usual cupcake but fresh and inviting. It would be perfect for the spring and summer time with its refreshing citrus notes and the buttercream compliments the whole cake underneath. Make these the next time you want to change up your routine and I will guarantee you will not be disappointed. Enjoy! 

Vegan Orange Flavored Cupcakes with Vanilla Buttercream Frosting



3 cups all-purpose flour
1 Tablespoon baking powder
3/4 teaspoon fine salt
2 cups plain vegan milk
1/2 cup Vegan butter it shortening, at room temperature
1 1/3 cups sugar
1 Tablespoon vanilla extract
1 Tablespoon orange juice
1 teaspoon fresh orange zest, finely minced


-1/2 cup Crisco
-3 cups powdered sugar
- 5 to 6 Tablespoons vegan milk, check consitance and if you want add another TBSP
-1 Tablespoon vanilla extract


Heat Oven to 350 Degrees

In a medium bowl, sift together the flour, baking powder, and salt.

In the bowl of an electric mixer fitted with a paddle attachment, cream the Crisco and sugars on high speed until light, approximately 5 minutes. Add the vanilla and orange juice, mix well. Measure out the vegan milk. On low speed, add the flour mixture and the vegan milk mixture alternately one at a time, beginning with the vegan milk mixture and ending with the flour mixture. Mix the batter only until blended. Scrap sides as needed through the process.

Pour the batter into the prepared cupcake baking pans with cupcake wrapper, smooth the top with the batter with a spatula, and bake in the center of the oven for 30 to 35 minutes, or until a toothpick comes out clean and cake springs back. Cool to room temperature before frosting. 

*Take out of baking pan as soon as you can so cupcakes don't over cook, CAREFULLY!


In the stand mixer fitted with a whisk attachment, beat the Crisco on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Turn the mixer to low (stir setting), add the sugar and salt, mix until incorporated. Increase the speed to medium high and beat until fluffy, about 3 minutes, stopping to scrape down the sides of the bowl.

With the mixer on low, gradually add the vegan milk and vanilla. Beat on low until incorporated, then beat on medium high until the frosting is airy and thoroughly mixed, about 1 minute, stopping to scrape down the sides of the bowl.


When cupcakes are cooled completely, place on a clean decorating surface and frost the cupcakes with as much frosting as desired. In my case I piped them with a decorating safe piping bake and fat tip fitted in place and piped a good amount on each. Either way with a piping bag or knife they will turn out fantastic and delish. Enjoy!


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