Skip to Content

Spiced Cupcakes with Blood Orange Frosting

There’s been a tremendous amount of baking going on in my kitchen these past couple of weeks. I almost feel as those it has surpassed the chaos that was the winter holidays! Oh well, nothing a few green smoothies and extra trips to the gym can’t fix. 😉

This time, I needed to make some cupcakes for my friend Sarah’s going away party. She’s moving to Portland next week, myself and two others will be helping her! I can’t wait to eat tons of vegan food and check some places out, even though I’ll only be there for a couple of days. Back to the cupcakes, I was inspired by some blood oranges that I had picked up last week and was trying to find a purpose for them. I thought back to my standard chocolate/orange combo recipes but thought that I would try something just a tad different.

The cake part of these delightful treats is filled with just the right amount of spice so that it is aromatic, but not overbearing. It’s fluffy and light, with no oil in the batter, while the frosting is creamy and rich with a slight tang from the blood orange marmalade. You can use any orange marmalade that you prefer, I ended up making my own using this recipe.

Servings: 24 Cupcakes


  • 3 Cups All-Purpose Flour
  • 1 1/2 Cups Organic Sugar
  • 2 tsp. Baking Soda
  • 1 tsp. Ground Cinnamon
  • 1/2 tsp. Ground Cloves
  • 1/2 tsp. Salt
  • 1 Cup Unsweetened Apple Sauce
  • 2 Tbsp. White Vinegar
  • 1 1/2 Cups Ice Cold Water


  • 2 1/2 Powdered Sugar
  • 3/4 Cup Earth Balance Buttery Sticks
  • 2 Tbsp. Blood Orange Marmalade
  • 1/2 tsp. Vanilla Extract
  • 1/4 tsp. Salt


  1. Preheat oven to 350°F, and get two cupcake sheets (2 dozen cupcakes) ready with liners. In a large bowl, sift together the flour, sugar, cinnamon, cloves, baking soda and salt. In a smaller bowl, stir together the applesauce, white vinegar, vanilla extract and water.
  2. Slowly pour the wet mixture into the dry and stir together until combined. Fill cupcake liners 3/4 of the way full, place in the oven and bake for 19-22 minutes or until a toothpick draws clean.
  3. After the cupcakes are done baking, place them in the refrigerator to cool and move on to making the frosting.
  4. Whip the Earth Balance with a mixer on high-speed, and slowly add in the powdered sugar. Add in the marmalade, vanilla extract, and salt and continue to whip the frosting.
  5.  Add more powdered sugar if you’d like a stiffer frosting, and use 1.5-2 tbsp. of it per cupcake.

Now, here is the perfect dessert to get you excited for the spring with its light texture, but still stands as a reminder of winter with its subtle spices. I wish I could have gotten some better pictures, but I had to rush these straight to the party where they were wolfed down!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Gluten-free Raw Mango Banana Cakes - Vegan Yack Attack

Thursday 20th of September 2018

[…] One Year Ago: Warm Smoky Tempeh Salad // Two Years Ago: Spiced Cupcakes with Blood Orange Frosting […]


Sunday 1st of November 2015

I love to eat cupcakes. But i never try to make this. Thanks for providing recipe of cupcakes with blood orange frosting.. I will definitely try this recipe.


Thursday 10th of May 2012

They look gooood! I'm slowly trying to reduce my dairy ect so I can wean myself onto a vegan diet and I think I'll make these to try and keep me away from the galaxy XP

Heather @ Better With Veggies

Wednesday 7th of March 2012

Oh wow - this looks amazing. I haven't really cooked much with blood oranges, but the color is amazing!

Jackie @ Vegan Yack Attack!

Wednesday 7th of March 2012

Thank you! It was a first for me, too. I hope I get another chance before the season ends!


Tuesday 6th of March 2012

I'd love to dive head first into that blood orange frosting!

This site uses Akismet to reduce spam. Learn how your comment data is processed.