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completed Blackberry Orange Cupcakes displayed on a white surface
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5 from 17 votes

Vegan Blackberry Orange Cupcakes

These vegan blackberry orange cupcakes are the perfect way to use up seasonal blackberries. They're light, fluffy, and moist while also 100% egg-free, dairy-free, and perfect for enjoying at breakfast, brunch, or as a mid-day snack!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 cupcakes
Calories: 148kcal
Author: Toni

Equipment

Ingredients

  • 1 ½ cups of all-purpose flour
  • ¾ cups of granulated sugar
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt
  • 1 ½ teaspoons of vanilla extract
  • 1 teaspoon of white or apple cider vinegar
  • ¼ cup + 1 tablespoon of canola or vegetable oil
  • 1 cup of water
  • 6 blackberries, mashed into a paste
  • 1 teaspoon orange zest

Instructions

  • Preheat the oven to 350 degrees (175 degrees C). Line a cupcake tin with silicone or paper baking cups.
  • In the bowl of an electric mixer (or in a large bowl using a handheld electric mixer), mix together all the ingredients until smooth.
  • Pour the batter into each baking cup until it’s three-quarters full.
  • Bake for 25 to 30 minutes. Test a cupcake by sticking a toothpick in the middle. If the toothpick comes out dry, the cupcakes are done.

Notes

  • Save the leftover orange zest/juice: Zest the orange before juicing it and store any extras in an ice-cube tray. Freeze until solid, then transfer to a Ziplock/Stasher bag for 6 months.
  • For swirled batter: By using mashed blackberries, the batter turns fairly purple. If you want more obvious swirls of color, mix the batter and then fold in the blackberries just 1-2 times before transferring to the muffin tray.
  • Adjust the sugar amount: You can reduce the sugar or experiment with a granulated sweetener (like erythritol) for sugar-free blackberry cupcakes. However, I haven't tried the latter, so the batter may need additional tweaks (usually a small amount of additional moisture).

Nutrition

Calories: 148kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 190mg | Potassium: 20mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg