Recipe by: Ti Amo @tishappykitchen

Serving Size: This recipe makes 12 cupcakes, perfect for a party or sharing with friends and family.

As vegans, we’ve all faced the challenge of missing out on certain desserts.

Cupcakes, in particular, are hard to find in vegan versions that also feature that perfect, indulgent icing. That’s why we love discovering recipes that show us vegan food can be just as delicious—sometimes even better! This recipe, with a wonderful tangy twist from using an organic clementine jam, is a perfect example. We’re so grateful to Ti for creating this delightful treat that brings us the flavors of our favorite Italian fruits!

Fun Fact About Clementines and Italian Tradition: Clementines are a beloved fruit in Italy, often enjoyed during the winter months. They are grown in many regions, especially in Sicily, where they are known for their sweet, tangy flavor and their vibrant, juicy texture. Clementines also have deep roots in Italian culture, often featured in desserts and refreshing beverages.

Ingredients:

For the Cupcakes:

• 200 grams of flour
• 125 grams of coconut blossom sugar
• 3 grams of baking powder
• 2 grams of baking soda
• 180 milliliters of plant-based milk
• 60 milliliters of sunflower oil
• A pinch of salt
• 1 teaspoon cinnamon
• Organic Clementine Jam with Dates & Almonds (for filling)

For the Cream:

• 150 grams of vegan butter
• 75 grams of powdered sugar
• 50 grams of Organic Clementine Jam with Dates & Almonds (for the buttercream)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 175°C (350°F) and grease a cupcake tin.
2. Prepare the Dry Ingredients:
   In a bowl, combine the flour, coconut blossom sugar, baking powder, baking soda, cinnamon, and salt.
3. Mix the Wet Ingredients:
   In a separate bowl, mix the plant-based milk and sunflower oil. Add the wet mixture to the dry ingredients and stir until well combined.
4. Bake the Cupcakes:
   Spoon the cupcake batter into the tin, filling each cup about two-thirds full. Bake in the preheated oven for 20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely.
5. Make the Buttercream:
   While the cupcakes cool, make the buttercream by beating the vegan butter for about 5 minutes. Add the powdered sugar and clementine jam and mix until smooth and creamy. Place the buttercream in a piping bag.
6. Assemble the Cupcakes:
   Once the cupcakes have cooled, make a small hole in the middle of each one and fill with a dollop of clementine jam. Pipe the creamy clementine buttercream on top and garnish with extra cinnamon and a small piece of clementine.

Clementine jam creates the most amazing, fresh buttercream icing for these cupcakes, giving us the perfect balance of freshness and comfort in every bite. The citrusy flavor brings a touch of Italian flavor right to our dessert table. Try this tangy, easy vegan cupcake recipe today and don’t forget to share your creations with us on Instagram using #VegalianoEats!

Tip: You can easily swap the sunflower oil in this recipe with your favorite oil. For a unique twist, we love using olive oil, even in sweet desserts, because it adds a slight savory richness that complements the sweetness of the cupcakes.