Do you remember the orange Flintstones push pop? That was the flavor of my summer. I wonder how much sugar was in those creamy popsicles, because they were delicious. More popular was the orange creamsicle. That is why we are going to turn it into a cupcake today.
Vegan Orange Creamsicle Cupcake Recipe
1 1/2 cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup raw sugar
1/2 cup almond milk
1/2 cup orange juice
1/2 cup canola oil
2 tablespoon orange zest
1 tablespoon apple cider vinegar
Preheat oven to 350 degrees F. and line a cupcake tine with 12 paper liners.
In a large bowl, whisk together flour, baking powder, and salt.
In a separate bowl, whisk together raw sugar, almond milk, orange juice, canola oil, orange zest, and vinegar.
Add the wet ingredients to the dry ingredients and whisk to together to combine.
Use an ice cream scooper to evenly distribute the cupcake batter through out the line cupcake tin.
Bake for 15 – 18 minutes. When a toothpick can be inserted into the center of a cupcake and removed with few to no crumbs, they are done.
Allow them to cool before frosting.
Vegan Cream Cheese Buttercream Frosting Recipe
4 ounces vegan cream cheese (Tofutti)
2 tablespoons vegan butter
1/4 teaspoon nutmeg
1/2 tablespoon vanilla extract (or orange juice)
3 cups powdered sugar
1 – 3 tablespoons almond milk (or orange juice)
Beat together vegan cream cheese, vegan butter, nutmeg, and vanilla extract with an electric mixer in a large bowl.
When smooth, gradually mix in powdered sugar.
Mix in the almond milk one tablespoon at a time until it reaches the spread-ability you desire.
Beat on high for 2 additional minutes, incorporating air, to make it light and fluffy.
About The Cupcake Project: I am a vegan with a sugar addiction. Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible. Subscribe if you’re into that type of thing.
About Me: My name is Tasha. I am a YouTube Next Chef, Master of Public Health, and INFJ.