Vegan Creamcicle Cupcakes Vegan Buttercream
  • 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
  1. Beat shortening and margarine together until well combined and fluffy.
  2. Add sugar and beat for about 3 more minutes.
  3. Add vanilla and soymilk, beat for another 5 to 7 minutes or so until fluffy.
  4. 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.
  5. Then I filled each cupcake with some orange frosting, using a pastry bag fitted with a straight tip.
  6. Reserve the rest for decoration.
  7. 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." Check out for more vegan and non-vegan cupcake recipes!