When you think of fruity desserts, what fruits come to mind? Apples, bananas… maybe berries? I’d be willing to bet that lemon is somewhere on that list. From lemon bars to lemon meringue pie, the classic yellow citrus has come to be very popular, and for good reason! It provides a tart freshness that can’t be matched by chocolate or vanilla. I am a fan of lemon desserts.

Just last week, I visited a specialty donut shop in Cleveland, and lemon poppy was the best donut I tried! It was even better than the massive one filled with vegan chocolate cream and topped with sprinkles. And that’s saying something!

Though I agree that lemon is a fantastic flavor, I also believe that it gets too much attention. Other citrus fruits are just as good: lime, grapefruit, and – best of all – orange! Though often overlooked, oranges provided the same tang as lemon with a bit of added sweetness. They’re great for more than just juice!

These vegan orange cupcakes make good use of the underdog citrus in the frosting and the cake itself. Fresh juice and zest are especially prominent in the sweet, fluffy buttercream that sits atop these mini masterpieces.

I found myself taking more than a few licks from the bowl of extra frosting! It was just too good to resist. That being said, if you bake anything during this quarantine, I encourage you to make these orange cupcakes!

Are you looking for other cupcake ideas? You can find all my cupcake recipes here.

Health Benefits of Orange Cupcakes

These vegan cupcakes, featuring fresh oranges, offer health benefits such as immune-boosting vitamin C, antioxidants for cellular well-being, and dietary fiber for digestive health. Heart-healthy fats from vegetable oil and coconut milk, along with omega-3s from flaxseed, contribute to cardiovascular health.

With a lower refined sugar content and being dairy-free and plant-based, these cupcakes align with a health-conscious indulgence, emphasizing moderation and a delightful blend of flavor and nutrition.

How to Make Orange Cupcakes With Fresh Orange Buttercream

Ingredients

For the Cupcakes:

• 2 tbsp ground flax mixed with 6 tbsp water
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1/4 tsp salt
• 6 tbsp vegetable oil
• 3/4 cup granulated sugar
• 1/4 cup canned coconut milk full-fat
• 1/2 medium orange (zested and juiced) see notes*
• 1 tsp pure vanilla extract
• 1 tsp orange extract optional for more orange flavor

For the Frosting:

• 1/2 cup vegan butter at room temperature
• 2 cups powdered sugar
• 1/2 medium orange (zested and juiced) see notes*

Instructions

For the Cupcakes:

1. Preheat oven to 350°F. Line 9 cups of a standard muffin pan with cupcake liners.
2. Combine ground flax and water in a small bowl. Stir and set aside to thicken.
3. In a mixing bowl, whisk together flour, cornstarch, baking powder, and salt.
4. In a larger bowl, whisk together oil and sugar. Add prepared flax mixture, coconut milk, orange juice, zest, vanilla, and orange extract (if using). Whisk thoroughly until well combined.
5. Gently stir dry ingredients into wet using a rubber spatula, just until incorporated.
6. Fill cupcake liners 3/4 of the way full with batter. Bake for 20 minutes, or until a toothpick inserted into cupcakes comes out clean.
7. Remove from oven and transfer cupcakes to wire cooling rack while preparing frosting.

For the Frosting:

1. Add the room-temperature butter to the bowl of an electric stand mixer with the whisk attachment. Beat on high speed until creamy.
2. Scrape down the side of the bowl with a rubber spatula and add 1 cup powdered sugar. Mix slowly at first, increasing speed as sugar is incorporated. Add 1 tbsp orange juice and beat for 1-2 minutes.
3. Scrape down the sides of the bowl again, then add the remaining sugar and orange juice along with orange zest. Beat on high speed until fluffy, about 3-4 minutes.
4. Transfer the buttercream to a piping bag and pipe onto cooled cupcakes.

Notes

• 1/2 medium orange should yield approx. 1/2 tbsp zest + 3 tbsp juice

FAQ

Can I substitute another citrus for the orange in this cupcake recipe?

• Yes, you can experiment with other citrus fruits like lemon or lime to create variations of these vegan cupcakes with a different citrus flavor.

Are these cupcakes suitable for individuals with nut allergies?

• Yes, these cupcakes are nut-free. However, always check specific product labels and consult with individuals with allergies to ensure safety.

Can I use a different plant-based milk instead of coconut milk?

• Certainly! You can substitute coconut milk with other plant-based options like almond milk or soy milk, adjusting quantities as needed.

How should I store these cupcakes to maintain freshness?

• Store these cupcakes in an airtight container at room temperature for 1-2 days. For longer freshness, refrigerate them, bringing them to room temperature before serving.

Can I freeze these Orange cupcakes for later consumption?

• Yes, these cupcakes are freezer-friendly. Ensure they are completely cooled, wrap them individually, and place them in a sealed container. They can be frozen for up to a month. Thaw before serving.