Name: Vegan Orange Blossom Raspberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: vegan
Ingredients: 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

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350F. Line a muffin tin pan with 8 liners (preferably foil) and coat them with cooking spray
Combine the flour, sugar, pistachios, cacao nibs, baking powder and salt in a large bowl
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!)
Fill the liners 2/3 way with batter, and bake for 25-30 minutes or until a toothpick inserted comes out clean
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
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

Keywords: raspberry cupcakes, Mother's Day