Orange Creamsicle Cupcakes

These are one of my personal summertime favorites. It’s such a simple cupcake to make but so satisfying. If you’re looking for the perfect drink to accompany this cupcake, mix together 2 tablespoons frozen orange juice, 1 tablespoon sugar, ¼ teaspoon vanilla extract, and 1 ½ cups soy milk. I got this recipe from A Chica Bakes, modified to be vegan of course, and it is so perfectly yummy!


Makes 12 cupcakes.

Cupcake Batter:

  • 1 ½  cup unbleached flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • ½  teaspoon salt
  • 1 cup orange juice
  • scant 1/3 cup canola oil
  • 1 tablespoon vanilla



Cupcake Batter:

Whisk together the wet ingredients. Stir in the dry ingredients just until smooth.


Preheat oven to 350 degrees.  Line a muffin pan with cupcake liners.

Fill cupcake liners approximately 2/3 of the way full with cupcake batter.

Bake for 18-20 minutes. Let cool before frosting.


  • ½  cup vegan margarine, room temperature
  • 4 ½  cups sifted powdered sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange extract
  • ¼  cup orange juice

Beat the mar­garine until fluffy. Add the sugar and beat for about 3 more min­utes. Add the extracts and orange juice and beat for another 5 to 7 min­utes until fluffy. Pipe onto cup­cakes and enjoy!