Vegan Creamsicle Cupcakes Recipes

20 BEST VEGAN CUPCAKES EVER

20 BEST Vegan Cupcakes Ever image

You won't miss the dairy with these vegan cupcake recipes! From chocolate to vanilla to red velvet, everyone will love these vegan treats.

Provided by insanelygood

Number Of Ingredients 20

Ingredients

Classic Vegan Chocolate Cupcakes Recipe
Best Vegan Vanilla Cupcakes EVER
Vegan Lemon Cupcakes
Vegan Tiramisu Cupcakes
Vegan Carrot Cake Cupcakes
Vegan Red Velvet Cupcakes
Vegan Strawberry Cupcakes
Vegan Pumpkin Cupcakes
Vegan Coconut Cupcakes
Vegan Peppermint Chocolate Cupcakes
Vegan Chocolate Cherry Cupcakes
Vegan Banana Blueberry Cupcakes
Vegan Salted Caramel Cupcakes
Blackberry Chocolate Cupcakes
Vegan Peanut Butter Cupcakes
Light and Fluffy Vegan Orange Cupcakes
Vegan Hot Chocolate Cupcakes
Copycat Hostess Cupcakes
1-Bowl Vegan Funfetti Cupcakes
Midnight Blue Velvet Cupcakes

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a vegan cupcake recipe in 30 minutes or less!

Nutrition Facts :

CREAMSICLE CUPCAKES

Creamsicle Cupcakes image

Make and share this Creamsicle Cupcakes recipe from Food.com.

Provided by Kasha

Categories Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup unsalted butter, softened
1 1/4 cups sugar
2 teaspoons baking powder
2 teaspoons vanilla extract
4 large eggs
2 1/4 cups all-purpose flour
1/2 cup milk
1/2 cup orange juice
2 teaspoons grated orange zest
1 1/2 cups heavy cream, whipping cream, frosting
1/2 cup confectioners' sugar, frosting
1 tablespoon grated orange zest, frosting
liquid orange food coloring (optional)
thin strips orange zest, frosting (to garnish)

Steps:

1. Heat oven to 350°F Line 24 regular-size (2 1⁄2-in.-diameter) muffin cups with paper or foil liners.
2. Beat butter, sugar, baking powder, vanilla, orange juice and zest in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Spoon evenly in muffin cups.
3. Bake 22 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean and tops are golden. Cool in pans on a wire rack 5 minutes before removing from pans to rack to cool completely.
4. Frosting: Beat ingredients labeled frosting in medium bowl on medium-high speed until soft peaks form when beaters are lifted. Tint with food color; beat just until blended. Frost and garnish cupcakes.

Nutrition Facts : Calories 214, Fat 12.4, SaturatedFat 7.5, Cholesterol 67.3, Sodium 51.5, Carbohydrate 23.4, Fiber 0.4, Sugar 13.4, Protein 2.8

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