Eggless Dairy-free Cranberry Orange Cupcakes
These Vegan Cranberry Orange Cupcakes are deliciously soft and moist, flavored with fresh orange juice, fresh cranberries and a hint of vanilla. These Eggless Dairy-free Cranberry Orange Cupcakes are perfect for Christmas and Holiday Season.
- 1 cup (240 ml) Freshly Squeezed Orange Juice (or store bought)
- 3/4 cup (150 g) Superfine Granulated Sugar
- 1/3 cup (80 ml) Vegetable Oil
- 1 ¾ cup (245 g) All-Purpose Flour
- 1 ½ tsp (6 g) Baking Powder
- 1/2 tsp (2.5 g) Baking Soda
- 1/4 tsp (1.5 g) Salt
- 1 cup (115 g) Fresh Cranberries, cut into half
- 1 tbsp (15 ml) Vanilla Extract
Preheat oven to 350oF (180oC). Line a standard 12 cups muffin pan with cupcake liners. Set aside. To a bowl, add sugar and orange juice. Whisk until sugar is completely dissolved.
Then add oil and mix well.
Sift in flour, baking powder, baking soda and salt.Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined). Fold cranberries into batter.Add vanilla extract and mix until combined. Spoon batter into cupcake liner until 2/3 full.
Bake in preheated oven to 350oF (180oC), rack middle position, 18- 20 minutes, or until toothpick inserted in the middle of cake comes out clean.
Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.