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Vegan Clementine Cupcakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Vegan Clementine Cupcakes Recipe

No dairy, no eggs, but these vegan cupcakes have plenty of flavor, and superb texture: they're moist and tender, and can easily be served without their frosting, if you're in a hurry. And when time's no object? The orange icing adds a tasty final touch. Bonus: if you have any Chinese friends, treat them to these cupcakes during their New Year's celebration; clementines (mandarins) are a sign of abundance and good fortune.

At a glance

12 cupcakes
Nutrition information


Choose your measure:


  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons Cake Enhancer, optional, for moist texture
  • 1 cup peeled, diced seedless clementines or tangerines
  • 1 teaspoon vanilla extract or 1/4 teaspoon Fiori di Sicilia
  • 1/3 cup vegetable oil
  • 1 cup orange juice or tangerine juice


  • 2 1/4 cups confectioners' sugar, sifted
  • pinch of salt
  • 2 to 3 tablespoons freshly squeezed orange juice, enough to make a soft, spreadable frosting


  1. Preheat the oven to 400°F. Lightly grease and flour the wells of a muffin pan; or line the pan with paper liners, and grease the liners.
  2. To make the cupcakes: Whisk together all the dry ingredients, then stir in the chopped clementines or tangerines.
  3. In a separate bowl, whisk together the vanilla or Fiori, vegetable oil, and orange juice.
  4. Stir the wet ingredients into the dry ingredients; don't over-mix, stir just until everything is moistened.
  5. Spoon the batter into the prepared muffin cups, filling each nearly full. A level (to slightly heaped) muffin scoop of batter for each cupcake works well here.
  6. Sprinkle the tops with coarse white sparkling sugar, if desired. If you plan on icing the cakes, skip the sparkling sugar.
  7. Bake the cupcakes for 15 to 18 minutes, until they've domed nicely. They won't brown; that's OK. to test for doneness, stick a toothpick into the center of one of the cupcakes in the middle of the pan; if it comes out free of moist crumbs, the cupcakes are done.
  8. Remove the cupcakes from the oven, and after 5 minutes transfer them to a rack to cool.
  9. To make the frosting: Whisk all of the ingredients together, adding 3 tablespoons orange juice to start. Dribble in more, a bit at a time, until the frosting is as soft as you like it. Drizzle and spread the frosting over the cooled cupcakes.
  10. Yield: 12 cupcakes.

Nutrition Information

  • Serving Size 106g
  • Servings Per Batch 12 frosted cupcakes
Amount Per Serving:
  • Calories 302
  • Calories from Fat 56
  • Total Fat 6g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 0g
  • Sodium 236mg
  • Total Carbohydrate 60g
  • Dietary Fiber 1g
  • Sugars 41g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.