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gluten free vegan orange creamsicle cupcakes

May 22, 2013 by Sarah 11 Comments

One of those nostalgic treats I’m sure many of us enjoyed growing up…creamsicle ice cream bars.  It was an orange popsicle with vanilla ice cream in the middle.  They were also called 50/50 bars.  A frozen treat with the perfect combo of zesty orange and creamy vanilla.  So refreshing!

For my next cupcake recipe for Cupcake Week, I wanted to capture the flavors of an orange creamsicle in a cupcake.  It’s my husbands favorite so it was a must that I got it just right.  I started with my vanilla cupcake recipe and replaced the water with freshly-squeezed orange juice.  I also added a boost of orange flavor with orange zest and pure orange extract.  The frosting is what puts these cupcakes over the top.  It’s pretty amazing, I must say.  It’s studded with specks of orange zest and the orange and vanilla extracts give it the flavor of the orange creamsicle that we all know and love.  This is one creamy, dreamy gluten free cupcake.  A burst of bright and cheerful orange in every bite!

gluten free vegan orange creamsicle cupcakes

makes 14 cupcakes

orange 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 cup organic cane sugar
  • 1/3 cup sunflower seed oil
  • 2 teaspoons orange zest
  • 1 teaspoon orange oil or extract
  • 1 teaspoon pure vanilla extract

orange vanilla buttercream frosting

  • 1/2 cup Earth Balance vegan butter, cold
  • 3 tablespoons organic non-hydrogenated shortening
  • 3 1/2 cups organic 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
  • orange slices for garnish (optional)

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, stir together the coconut milk, orange juice and vinegar.  Allow to sit for 1 minute.  Add the sugar, oil, orange zest and orange extract  and vanilla.  Slowly whisk in the flour mixture.  Beat for 1 minute.  The batter will become smooth and start to thicken.  Pour batter into prepared cupcake pan.  Bake for 17-19 minutes, or until toothpick inserted in center of cupcake comes out clean.  Place cupcakes on cooling rack and cool completely.

In bowl of stand mixer, beat together the Earth Balance with the shortening for 1 minute.  Add the sifted powdered sugar, orange juice, 1 tablespoons coffee creamer, orange zest, orange extract and vanilla.  Beat for an additional 2 minutes.  Add another tablespoon of the coffee creamer if needed.  Beat the buttercream until light and fluffy.  Place in piping bag with large star tip and frost the cooled cupcakes.  Top with fresh orange slices (optional).  Best enjoyed within 1-2 days.

Filed Under: cupcakes & cakes Tagged With: cupcakes, dairy free, egg free, gluten free, vegan

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Comments

  1. Anonymous says

    May 24, 2013 at 11:30 pm

    These look fantastic! I can't wait to make your cupcake week my cupcake week. Sounds like a summer project to me. I especially appreciate the vegan recipes. Thank you!

    Reply
  2. MandeeFranee says

    May 31, 2013 at 7:52 pm

    My son requested orange creamsicle cupcakes for his birthday this weekend and I found your blog (yay! loving it!!) through a google search. Looking forward to trying them! Thanks for the recipe!

    Reply
  3. Peggy says

    June 14, 2013 at 5:22 pm

    These sound wonderful and your pics are great! I love a fancy cupcake!

    Reply
  4. Cindy Gordon says

    June 21, 2013 at 1:56 am

    Not only are these beautiful but I know they taste amazing! It has been forever since I have had a dreamsicle! 🙂 Thanks for sharing at Gluten Free Fridays.

    Reply
    • sarahbakesgfree@gmail.com says

      June 21, 2013 at 4:09 am

      Thanks, Cindy! I'm so glad you enjoyed them!

      Reply
  5. Katie says

    July 2, 2013 at 4:42 am

    I''m making these for my son's birthday in the morning.. Is there anything different to do about the frosting? I made your maple banana ones the other day too and the frosting does not thicken up! I follow the recipe to the T too!

    Reply
  6. Jenna Conway says

    April 28, 2015 at 12:02 pm

    Would I have to do anything different with these to make it into a cake instead of cupcakes? Thanks!

    Reply
  7. Elena says

    August 8, 2016 at 11:45 pm

    I’m from Australia – we don’t have coffee creamer here. What could I use instead that is still vegan?

    Reply
    • Sarah says

      August 11, 2016 at 9:36 pm

      I would use full-fat coconut milk in the can, just be sure to shake it up first.

      Reply
  8. Jodie says

    June 1, 2017 at 9:07 pm

    I just made these and they are absolutely delicious! They are by far the best tasting and best textured gluten-free, vegan cupcake recipe I’ve tried over the years. Thank you for the amazing recipe!

    Reply
  9. Nottoill says

    February 23, 2020 at 2:12 pm

    If you want an option for something savory or something that isn t sugar-laden and baked, these 5 healthy options are perfect! Just use some dairy-free cheese or cream cheese and they ll be just right!

    Reply

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HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

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