Gluten Free Vegan Cranberry Orange Cupcakes

Only a few weeks until Thanksgiving and less than 2 months until Christmas! Are you ready? I’ve actually miraculously already ordered our Christmas cards and purchased a few gifts for the kids. I like to start early and take the stress out of my most favorite time of the year. The baking, the hot chocolate, the singing, the parties, the time with family and friends. Did I mention the baking? Yes, I love to bake lots and lots of delectable holiday treats!

Cupcakes are my favorite. I mean, it’s hard to not love a cupcake. It’s a tiny cake, you can eat it without a fork, and the flavor combinations are pretty much endless. I’ve come up with these gluten free vegan cranberry orange cupcakes, just in time for the holidays. I’m obsessed with citrus desserts so I’m smitten with the orange goodness throughout these cupcakes. There is orange juice, orange zest and orange extract. The fresh cranberries add a great zing too. If you are looking for a fun, flavorful dessert to make for Thanksgiving…give these yummy cupcakes a try!

Gluten Free Vegan Cranberry Orange Cupcakes
makes 14 cupcakes

• 1 3/4 cups Sarah’s gluten free flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup So Delicious unsweetened coconut milk
• 1/2 cup fresh-squeezed orange juice
• 2 teaspoons white vinegar
• 1 1/4 cup sugar
• 1/3 cup sunflower seed or canola oil
• 2 teaspoons orange zest
• 1 teaspoon pure orange extract
• 1 teaspoon pure vanilla extract
• 1 cup chopped cranberries, fresh or frozen*

Orange Vegan Buttercream

• 1/2 cup Earth Balance vegan butter, cold
• 3 tablespoons organic non-hydrogenated shortening
• 3 1/2 cups powdered sugar, sifted
• 2 tablespoons freshly squeezed orange juice
• 1-2 tablespoons So Delicious coconut milk coffee creamer
• 2 teaspoons orange zest
• 1 teaspoon pure orange extract
• 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners. Sift together flour blend, baking powder, baking soda and salt. Set aside. In large mixing bowl, combine coconut milk, orange juice and white vinegar. Allow to sit for a 1 minute to curdle. Add the sugar, oil, orange zest, orange extract and vanilla extract. Slowly stir in flour mixture. Beat for 1 minute. The batter will begin to thicken. Gently fold in chopped cranberries. Pour batter into prepared cupcake pans. Bake for 18-20 minutes or until golden brown and center is set. Place cupcakes on cooling rack to cool completely. 

In large bowl of standing mixer, beat together vegan butter and shortening for 1 minute. Add powdered sugar, orange juice, 1 tabelspoon coffee creamer, orange zest, orange extract and vanilla. Beat for an additional 2 minutes, starting on low and increasing the speed to medium-high.  Add 1-2 additional tablespoons of coffee creamer if needed. Beat buttercream until light and fluffy. Place in piping bag with large round tip. Frost cooled cupcakes. Top with fresh cranberry for garnish (optional). Best enjoyed within 1-2 days. 

*I’ve found that it’s much easier to chop the cranberries when they are frozen. 

Gluten Free Vegan Cranberry Orange Cupcakes

 

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Author: Sarah Bakes Gluten Free Treats

Recipe type: gluten free

Ingredients

• 1¾ cups Sarah's gluten free flour blend
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup So Delicious unsweetened coconut milk
• ½ cup fresh-squeezed orange juice
• 2 teaspoons white vinegar
• 1¼ cup sugar
• ⅓ cup sunflower seed or canola oil
• 2 teaspoons orange zest
• 1 teaspoon pure orange extract
• 1 teaspoon pure vanilla extract
• 1 cup chopped cranberries, fresh or frozen*
• orange buttercream
• ½ cup Earth Balance vegan butter, cold
• 3 tablespoons organic non-hydrogenated shortening
• 3½ cups powdered sugar
• 2 tablespoons freshly squeezed orange juice
• 1-2 tablespoons So Delicious coconut milk coffee creamer
• 2 teaspoons orange zest
• 1 teaspoon pure orange extract
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners. Sift together flour blend, baking powder, baking soda and salt. Set aside.
2. In large mixing bowl, combine coconut milk, orange juice and white vinegar. Allow to sit for a 1 minute to curdle. Add the sugar, oil, orange zest, orange extract and vanilla extract. Slowly stir in flour mixture. Beat for 1 minute. The batter will begin to thicken. Gently fold in chopped cranberries.
3. Pour batter into prepared cupcake pans. Bake for 18-20 minutes or until golden brown and center is set. Place cupcakes on cooling rack to cool completely.
4. In large bowl of standing mixer, beat together vegan butter and shortening for 1 minute. Add powdered sugar, orange juice, 1 tablespoon coffee creamer, orange zest, orange extract and vanilla. Beat for an additional 2 minutes, starting on low and increasing the speed to medium-high. Add 1-2 additional tablespoons of coffee creamer if needed. Beat buttercream until light and fluffy.
5. Place in piping bag with large round tip. Frost cooled cupcakes. Top with fresh cranberry for garnish (optional). Best enjoyed within 1-2 days.

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