Vegan Orange Cupcakes With Buttercream Frosting
Servings: 12 cupcakes
- 1 ½ cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup orange juice
- 2 tablespoon orange liqueur like Cointreau or Triple Sec
- ⅓ cup vegetable oil
- ⅔ cup sugar
- 1 teaspoon vanilla
For the orange buttercream frosting
- 12 tablespoon vegan butter (at room temperature)
- ¼ cup orange juice
- 1 tablespoon orange liqueur
- 1 tablespoon orange zest (optional)
- 2 cups powdered sugar (use more or less depending on how thick you want your frosting, and how sweet).
- 1 teaspoon 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 orange buttercream frosting
Cream the butter until 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,
Serving: 1cupcake | Calories: 338kcal | Carbohydrates: 47g | Protein: 2g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Sodium: 189mg | Potassium: 143mg | Fiber: 1g | Sugar: 34g | Vitamin A: 588IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 1mg