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  • For the fluffy vegan buttercream you will need:
  • 1/2 C. Non-Hydrogenated Shortening
  • 1/2 C. Non-Hydrogenated Margarine
  • 3 1/2 C. Confectioners’ Sugar, sifted if clumpy
  • 1 1/2 t. Vanilla Extract
  • 1/4 C. Plain Soymilk or Soy Creamer


  • Beat shortening and margarine together until well combined and fluffy.
  • Add sugar and beat for about 3 more minutes.
  • Add vanilla and soymilk, beat for another 5 to 7 minutes or so until fluffy.
  • I set aside about 1 cup of the frosting, because this recipe makes about 4 cups, and added to it a few drops of orange oil and some orange food coloring.
  • Then I filled each cupcake with some orange frosting, using a pastry bag fitted with a straight tip.
  • Reserve the rest for decoration.
  • Frost the cupcakes with the buttercream however you like, with a spatula or by piping and then decorate with the orange frosting, which will not only look cute, but will add a pop of orange flavor to each bite.


This recipe was adapted from the golden cupcake recipe in "Vegan Cupcakes Take Over the Earth."

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