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Creamsicle Mini Cupcakes with Orange Vanilla Frosting

Creamsicle Mini Cupcakes with Orange Vanilla Frosting

  • Author: Jonathan
  • Total Time: 30 minutes
  • Yield: 24 mini cupcakes 1x
  • Diet: Dairy-Free, Plant-Based

Description

Creamsicle Mini Cupcakes with Orange Vanilla Frosting are delightful bite-sized treats combining fluffy, moist cupcakes with a bright citrusy orange and creamy vanilla frosting. Perfect for any occasion, these mini cupcakes offer a nostalgic creamsicle flavor with a refreshing twist, easy to customize and impressively simple to make.

Ingredients

Scale

Cupcake Batter

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup granulated sugar
  • 1 tablespoon fresh orange zest
  • 1/4 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted plant-based butter, softened
  • 1/4 cup plant-based milk

Orange Vanilla Frosting

  • 1/4 cup plant-based cream cheese, softened
  • 1/4 cup unsalted plant-based butter, softened
  • 1 to 1 1/2 cups powdered sugar
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Batter: Preheat your oven to 350°F (175°C) and line a mini cupcake tin with paper liners. In a medium bowl, whisk together the all-purpose flour and baking powder, then set aside. In a large bowl, beat the plant-based butter and granulated sugar until light and fluffy. Add the fresh orange zest and vanilla extract, then the plant-based milk and fresh orange juice. Gradually fold in the dry ingredients, mixing just until combined to keep the batter light and airy.
  2. Bake the Mini Cupcakes: Divide the batter evenly among the mini cupcake liners, filling each about two-thirds full. Bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
  3. Make the Orange Vanilla Frosting: In a mixing bowl, whip the plant-based cream cheese with plant-based butter until creamy and smooth. Gradually add powdered sugar while continuing to beat. Stir in fresh orange juice and vanilla extract to flavor the frosting. Adjust thickness with more powdered sugar or orange juice as needed.
  4. Frost the Cupcakes: Once the cupcakes are fully cooled, use a piping bag or spatula to generously frost each mini cupcake. Garnish with a small sprig of fresh mint or a thin slice of orange zest if desired.

Notes

  • Use freshly squeezed orange juice and zest for best flavor intensity.
  • Do not overmix the batter to keep cupcakes light and fluffy.
  • Ensure plant-based butter and cream cheese are at room temperature for smooth frosting.
  • Test cupcakes with a toothpick to avoid over or under baking.
  • If frosting is too soft for piping, chill for 15-20 minutes before use.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cupcake
  • Calories: 100
  • Sugar: 12g
  • Sodium: 50mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 0.5g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: Creamsicle cupcakes, mini cupcakes, orange vanilla frosting, dairy-free dessert, plant-based cupcakes, citrus cupcakes

Find it online: https://familycookspot.com/creamsicle-mini-cupcakes-with-orange-vanilla-frosting/