Friday, January 17, 2014

Vegan Dreamsicle Cupcakes

Vegan Dreamsicle Cupcakes
I love to change up the flavors of cupcakes, you don't want to get bored do you? ...Okay I don't think you can get bored with any kind of cupcake but its nice to change it up right?. This recipe will remind you of that familiar frozen treat you loved to eat on hot days. With that yummy aromatic orange flavor, paired with that creamy and dreamy white frosting. This cupcake is different in all the right ways. I will guarantee you will not be disappointed. Pair the cupcake with a big glass of milk and relax with this nostalgic flavored treat. This treat you don't have to chase the ice cream man for. Enjoy!


1 Tablespoon apple cider vinegar
1 cup vegan milk
1/2 cup orange juice
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1 cups sugar
1/2 cup oil
1/2 teaspoon vanilla extract
1 teaspoon orange extract
1 teaspoon freshly grated orange zest
1/8 to 1/4 teaspoon orange vegan friendly food dye (optional)

White Frosting Recipe (below)


Heat oven to 350 Degrees

Liberally grease cupcake tin, line with paper cupcake liners, and set aside.

In a 2 cup measuring cup, add vegan milk and apple cider vinegar, mix and set aside to allow to curdle. This makes a vegan buttermilk. The mixture takes 5 to 10 minutes to curdle properly.

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the ready to use vegan buttermilk mixture, oil, extracts, and zest. Add the dry ingredients to the wet and beat until smooth using a hand or stand mixer stopping to scrape down the sides of the bowl as needed. Once the ingredients are combined, set aside to rest for 5-10 minutes the mixture gets a little thicker while it rests. Its not required, but it is a very nice outcome. 

*You can add in vegan safe orange food coloring to the above mixture to enhance the look of the cupcake. Completely optional.*

Once the mixture is ready to use, fill the prepare and lined tin with batter using a 1/4 cup ice cream scoop for even measuring.

Bake for 15 to 20 minutes, or until a toothpick stuck in the middle of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack to cool completely. Once the cupcakes are ready to frost, make up the frosting and frost liberally. Add optional sprinkles as desired. Serve the cupcakes along side vegan milk and enjoy over and over anytime! Enjoy!

Vegan Dreamsicle Cupcakes

White Frosting

1/2 cup vegan butter or coconut shortening (I prefer the shortening for a nice white frosting)
2 cup powdered sugar
2 teaspoon vanilla extract
2 1/2 Tablespoons


Beat together the shortening or margarine with a handheld beater or stand mixer. Add the powdered sugar and beat until completely light and fluffy, about 5 minutes. Add the vanilla and beat for another 2 minutes.

Fill the pastry bag and decorate as desired with sprinkles to top (if using).

Ready to Serve Cupcakes


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