I stumbled upon King Arthur Flour’s recipe for vegan clementine cupcakes and loved it so much that I created my own version using the company’s signature ingredients.

Vegan Citrus Cupcakes

Yields 12 cupcakes

Ingredients:

• 2-1/4 cups King Arthur White Whole Wheat Flour
• 1 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons King Arthur Cake Enhancer, optional, for moist texture
• 1 tablespoon finely grated orange zest
• 1 cup peeled, diced oranges
• 1 teaspoon pure vanilla extract
• 1/3 cup warm coconut oil
• 1-1/4 cups fresh-squeezed orange juice, divided
• 2-1/4 cups confectioners’ sugar, sifted
• Vegan white chocolate shavings

Directions:

1. Preheat the oven to 400 degrees F. Lightly grease and flour the wells of a standard muffin pan.
2. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, and cake enhancer.
3. Stir orange zest and diced oranges into flour mixture.
4. Whisk together all the dry ingredients, then stir in the chopped clementines or tangerines.
5. In a small bowl, whisk together vanilla, coconut oil, and 1 cup orange juice.
6. Stir the coconut oil mixture  into the flour mixture until ingredients are just moistened.
7. Spoon the batter into the prepared muffin cups, filling each nearly full.
8. Bake for 15 to 18 minutes or until they’ve domed nicely and bounce back when lightly pressed.
9. Let cupcakes cool in the pan for 5 minutes then invert and allow them to cool completely on a wire rack.
10. To make a frosting, pour sugar into a medium bowl and add about 3 tablespoons orange juice. Whisk ingredients until they have a frosting consistency. Add a bit more juice if mixture is too thick.
11. Spread frosting over cupcakes and garnish with white chocolate shavings.

More tasty vegan dessert recipes!