Vegan Orange Cream Cupcakes
Soft vegan orange cupcakes with fresh zest, topped with a creamsicle vanilla swirl. Prep takes 25 minutes, bake takes 18.
Last updated: October 1, 2026
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tbsp orange zest, finely grated
- 3/4 cup fresh orange juice
- 1/3 cup plant milk (oat or soy)
- 1/3 cup neutral oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 cup vegan butter, softened
- 3 cups powdered sugar
- 1 tbsp orange zest (for frosting)
- 2 tbsp plant milk
- 1 tsp vanilla extract (for frosting)
Instructions
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
Whisk flour, baking powder, baking soda, and salt in a large bowl.
In a second bowl, mix orange juice, plant milk, oil, vanilla, vinegar, and orange zest.
Pour the wet mix into the dry mix. Stir until just combined, no dry streaks.
Divide batter evenly among liners, filling each about two thirds full.
Bake 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan 5 minutes, then move to a rack.
Let cupcakes cool fully before frosting, about 45 minutes.
Beat vegan butter until smooth. Add powdered sugar one cup at a time, beating between additions.
Mix in orange zest, plant milk, and vanilla. Beat 2 more minutes until light and fluffy.
Pipe frosting high in a swirl using a large star tip. Add extra zest on top if you like.
Pro Tips
- • Zest your orange before you juice it. It is much harder to zest a juiced orange.
- • Use room temperature vegan butter for frosting, straight from the fridge it will not whip smooth.
- • If your batter looks slightly curdled from the citrus, that is normal. It bakes up fine.
- • Store frosted cupcakes in the fridge, but let them sit out 20 minutes before serving for best texture.
Recipe Details
Timing
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Nutrition (per cupcake)
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Recipe Highlights
Final Thoughts
These orange cream cupcakes are an easy way to bring creamsicle flavor to a vegan dessert table. The zest keeps things bright and the swirl frosting makes them look bakery-made with very little effort.
Frequently Asked Questions
Can I use bottled orange juice instead of fresh?
Fresh juice works much better here. Bottled juice is often more acidic and less sweet, which can throw off the batter's balance and flatten the orange flavor.
Why does my frosting taste bitter?
This usually means too much white pith got into the zest. Zest only the bright orange outer layer and stop once you hit the white part.
Can I make these gluten-free?
Yes, swap in a 1:1 gluten-free flour blend. The texture will be slightly denser but the orange flavor stays the same.
How do I get the creamsicle color without dye?
A tiny pinch of turmeric gives a natural warm yellow-orange tint to the frosting. Start with just a pinch, it colors fast.
