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Orange Cupcakes With Buttercream Frosting

Orange Cupcakes
Prep Time20 mins
Cook Time32 mins
Total Time52 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 12 cupcakes
Author: Vaishali Honawar


  • For the cupcakes:
  • Dry ingredients:
  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • Wet ingredients:
  • 1 cup orange juice
  • 2 tbsp orange liqueur like Cointreau or Triple Sec
  • 1/3 cup canola oil
  • 2/3 cup granulated sugar
  • 1 tsp vanilla
  • For the Buttercream Frosting
  • 8 tbsp (1 stick) vegan butter like Earth Balance
  • 4 tbsp vegetable shortening
  • 1/4 cup orange juice
  • 1 tbsp orange liqueur
  • 1 tbsp orange zest (optional)
  • 2 to 3 cups confectioners' sugar (use more or less depending on how thick you want your frosting, and how sweet).
  • 1 tsp vanilla extract


  • Make the orange cupcakes:
  • Sift all the ingredients into a bowl and set aside.
  • In another bowl, beat all of the wet ingredients together until well-mixed.
  • Add the wet ingredients to the dry ingredients and mix with a whisk just until you have a smooth batter. Do not overmix or overbeat.
  • Divide the batter equally among 12 cups of a standard-sized muffin pan lined with cupcake liners.
  • Bake in a preheated 350-degree oven about 30-32 minutes or until a toothpick inserted in the center comes out clean.
  • Make the buttercream:
  • Cream together the butter and shortening until they are fluffy, about 1 minute.
  • Now add the orange juice, zest, liqueur and vanilla and half the sugar. Beat until mixed, then add the remaining sugar and beat until mixed. This should take no more than 2 minutes altogether.
  • Frost the cupcakes after they've cooled completely. I sifted some cocoa powder on the cupcakes after I was done, to get a really pretty look. It's completely optional, of course,