Vegan Orange Cupcakes
These vegan orange cupcakes are incredibly moist and made with real fresh orange juice baked right into the batter for a bright, citrusy flavor in every bite. No eggs, no dairy, one bowl, and ready in about 30 minutes. The orange juice adds a deeply fruity sweetness that feels genuinely fresh and fragrant. Light, beautiful, and perfect with afternoon tea. Also try my Chocolate Orange Cupcakes, Cranberry Orange Cupcakes, or Lemon Poppy Seed Cupcakes.
Super Moist Orange Cupcakes | No Egg No Milk No Butter Cake.
These Egg-Free Dairy-Free ORANGE CUPCAKES are super moist and easy to make. They are perfect for breakfast, afternoon tea or any time of the day.
Ingredients
- 1 1/2 cup (360 ml) Orange Juice (juice from 2-3 oranges or store-bought orange juice).
- 3/4 cup (150 g) Superfine Granulated Sugar
- 1/2 cup (120 ml) Vegetable Oil
- 1 3/4 cup (245 g) All-Purpose Flour
- 1 1/2 tsp (6 g) Baking Powder
- 1/2 tsp (3 g) Baking Soda
- 1/4 tsp (2 g) Salt
- 1 tsp (5 ml) Vanilla Extract
Instructions
- Preheat oven to 350oF (180oF).
- To a bowl, add orange juice and sugar. Mix until sugar has dissolved completely.Add vegetable oil. Mix well.
- To same bowl, sift in flour, baking powder, baking soda and salt.Whisk until dry flour no longer visible. Do not overmix.
- Add vanilla extract and mix.
- Scoop batter into cupcake pan lined with cupcake liners. Fill until about 3/4 full.
- Bake in preheated oven 350oF (180oF), rack middle position, for 20 minutes or until toothpick comes out clean.
- Let cupcakes cool in pan for 10 minutes. Then transfer to wire rack to cool completely.
