The good news about our elaborate, want-to-give-our-kids-everything-ways, is that all the guests and hubbies get to reap the benefits, like in the form of 72 strawberry lemonade and orange creamsicle cupcakes.
Yesterday's post had the vegan strawberry lemonade cupcake recipe in it, so it's only fair that today I give you the orange creamsicle one. While it was really the sidekick to the strawberry cupcake, it really is good enough to have it's own day in the spotlight.
With the combination of orange juice, some vegan vanilla yogurt and a rich buttercream frosting, this becomes the cupcaked-out version of your favorite summer frozen treat!
Vegan orange creamsicle cupcakes
(makes 24 regular-size cupcakes)
2 cups all-purpose flour
1 cup cake flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
dash of salt
1 stick vegan butter (I used Earth Balance)
2/3 cup vegan vanilla yogurt (I used So Delicious coconut)
1/3 cup vanilla coconut milk (I like the thickness and creaminess it provides this recipe)
1/2 cup fresh orange juice
2 tsp orange extract
2 tsp PURE vanilla extract (don't skimp, we don't want imitation here, we want the legit kind)
2 sticks vegan butter (again, Earth Balance)
3 1/4 cups powdered sugar
3 TBS vanilla coconut milk
1 tsp vanilla extract
(You can add a few drops of food coloring if you want, we purchase ours from a nearby natural parenting store, it's locally made, natural and vegan)
Soften the vegan butter (soften, not melt) and then in a medium bowl, mix butter, vanilla coconut milk and extract. Blend in powdered sugar with a hand mixer. Stick in the fridge to thicken up while the cupcakes bake.
Preheat the oven to 350 degrees. Soften your butter in the microwave (again, soften, not melt). In a large bowl, stir together all the wet ingredients, vegan butter, vegan yogurt, coconut milk, orange juice, orange extract and vanilla extract. Add the sugar. In another bowl, mix together flours, baking powder, baking soda and salt. Stir dry ingredients into the wet ingredients.Beat with a hand mixer for two minutes. Line a muffin pan with cupcake wrappers and pour mixture in, fill a little over half-way in each cup. Bake for 18-22 minutes at 350 degrees.
Once cooled, top with the rich vegan buttercream frosting you already made and enjoy the taste of a frozen summer treat that won't melt all over your hands!
You also might like:
Vegan strawberry lemonade cupcakes
Strawberry shortcake cupcakes