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Vegan Orange Blossom Raspberry Cupcakes


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5 from 2 reviews

  • Author: Vicky & Ruth
  • Total Time: 45 minutes
  • Yield: 8 cupcakes 1x
  • Diet: Kosher

Description

Say goodbye to overly sweet, artificially colored cupcakes and surprise mom with these beautiful Orange Blossom Raspberry Cupcakes ! The cake part is studded with cacao nibs and pistachios, and the frosting is lightly spiced with cardamom and coriander. Super simple and unique!


Ingredients

Scale
  • 1 cup plus 2 tbsp all purpose flour
  • 1/2 cup granulated sugar
  • 1/3 shelled pistachios, chopped
  • 1/3 cacao nibs or mini chocolate chips
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsweetened non dairy milk, lukewarm
  • 1/4 cup coconut oil, melted or neutral flavored oil
  • 2 tbsp apple cider vinegar
  • 1 1/2 tsp natural vanilla extract
  • For the orange blossom raspberry frosting:
  • 8oz vegan cream cheese or regular cream cheese if not vegan
  • 2 tbsp tahini
  • 1/3 cup confectioners' sugar
  • 3 tsp orange blossom water, you may also use rose water instead for a more floral taste ortry different extracts likelemon, almond, coconut, vanilla, etc.
  • 1/4 tsp coriander, optional but recommended
  • 1/8 tsp cardamom, optional but recommended
  • 1/3 cup fresh or frozen raspberries, slightly mashed

Instructions

  1. Preheat the oven to 350F. Line a muffin tin pan with 8 liners (preferably foil) and coat them with cooking spray
  2.  Combine the flour, sugar, pistachios, cacao nibs,  baking powder and salt in a large bowl
  3. In a small bowl, combine the lukewarm milk , melted coconut oil, vinegar and vanilla. Mix well and slowly pour into flour mixture. Mix until just combined (do not overmix!)
  4. Fill the liners 2/3 way with batter, and bake for 25-30 minutes or until a toothpick inserted comes out clean
  5. In the meantime, prepare the frosting. Combine the cream cheese and tahini in a medium bowl and beat, using an electric mixer, for about one minute. Add the sugar, orange blossom water, coriander and cardamom and continue beating for 2 more minutes, until smooth and creamy. Gently fold in the mashed raspberries, using a spatula
  6. Let the cupcakes cool completely before icing them
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: vegan

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 280
  • Sugar: 17
  • Sodium: 155.3
  • Fat: 14.2
  • Saturated Fat: 7.4
  • Unsaturated Fat: 4.4
  • Trans Fat: 0
  • Carbohydrates: 35.1
  • Fiber: 2.6
  • Protein: 4.8
  • Cholesterol: 0