How do I know when it is done?

Use the timing as a guide, then check the center with the recipe's doneness cue, such as a clean toothpick, set edges, bubbling filling, or a gently springy top.

Can I change the flavor?

Yes. Keep changes small the first time, such as adding citrus zest, spice, chocolate, nuts, or a simple glaze that matches the recipe.

What should beginners watch most closely?

Measure carefully, avoid overmixing batters or doughs, and let the bake cool long enough before slicing, glazing, or storing.

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Cupcakes

Vegan Orange Cardamom Cupcakes with Cashew Cream Frosting Recipe

Name: Vegan Orange Cardamom Cupcakes with Cashew Cream Frosting Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: American-Indian Fusion
Ingredients: 1 1/2 cups all-purpose flour (or gluten-free flour blend if preferred); 1 cup organic cane sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/4 teaspoons ground cardamom; 1 tablespoon finely grated orange zest (about 1 large orange); 1 cup unsweetened almond milk (or any plant-based milk); 1/3 cup vegetable oil (canola or light olive oil); 1 tablespoon apple cider vinegar or white vinegar; 1 teaspoon pure vanilla extract; 1 cup raw cashews (soaked in hot water for at least 1 hour, then drained); 1/4 cup fresh orange juice; 3 tablespoons maple syrup; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2-4 tablespoons water (to thin, if needed)

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 29, 2026 · Updated Jul 11, 2026

American-Indian Fusion 35 mins beginner-friendlyeasystep-by-stepone-bowlvegan-optionsdairy-freefrostingspicedpartyminimal-ingredientscomfort-foodorangecardamom

Master this easy one-bowl recipe for vegan orange cardamom cupcakes topped with luscious cashew cream frosting. Moist, aromatic, and dairy-free, perfect for beginner bakers looking for a simple but flavorful cupcake to share at parties or family gatherings.

Vegan Orange Cardamom Cupcakes with Cashew Cream Frosting Recipe

Prep 15 min

Cook 20 min

Total 35 min

Servings 12

Difficulty easy

Cuisine American-Indian Fusion

Ingredients

Servings 12

1 1/2 cups all-purpose flour (or gluten-free flour blend if preferred)
1 cup organic cane sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoons ground cardamom
1 tablespoon finely grated orange zest (about 1 large orange)
1 cup unsweetened almond milk (or any plant-based milk)
1/3 cup vegetable oil (canola or light olive oil)
1 tablespoon apple cider vinegar or white vinegar
1 teaspoon pure vanilla extract
1 cup raw cashews (soaked in hot water for at least 1 hour, then drained)
1/4 cup fresh orange juice
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
2-4 tablespoons water (to thin, if needed)

BeginnerBakes vegan orange cardamom cupcake ingredients

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ground cardamom, and orange zest until evenly combined.
Add the almond milk, vegetable oil, vinegar, and vanilla extract to the dry ingredients.
Gently stir with a whisk or spatula until the batter is smooth and well combined. Avoid overmixing to keep cupcakes tender.
Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted in the center emerges clean.
While cupcakes bake, prepare the cashew cream frosting by blending soaked cashews, fresh orange juice, maple syrup, vanilla extract, and salt in a high-speed blender or food processor.
Blend until smooth and creamy, adding water tablespoon by tablespoon if needed to reach a spreadable consistency.
Remove cupcakes from oven and cool completely on a wire rack before frosting.
Frost cupcakes generously with the cashew cream frosting using a spatula or piping bag.
Optionally, garnish with extra orange zest or a dusting of ground cardamom for enhanced aroma and presentation.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture.

BeginnerBakes orange cardamom cupcake batter before baking

Tips

Equipment Needed

To bake the perfect vegan orange cardamom cupcakes with cashew cream frosting, prepare these essential tools for a successful and easy baking experience: 12-cup muffin tin: Ensures even baking for individual cupcakes. Cupcake liners: Prevents sticking and makes removal clean and simple. Large mixing bowl: Combines all ingredients in this one-bowl recipe.

Ingredient Prep Notes

Flour: Substitute all-purpose flour with a gluten-free blend containing xanthan gum for structure, or use whole wheat pastry flour for a denser texture. Orange Zest and Juice: Use a microplane to zest only the orange's colored peel, avoiding bitter white pith. Freshly squeezed juice is preferred for vibrant citrus flavor.

Oven Note

For moist, tender vegan cupcakes, preheat your oven fully to 350 degrees F (175 degrees C) before baking. Proper heat is essential for even rising and avoiding collapse. Place cupcakes on the middle rack for balanced heat distribution.

Easy Upgrade Ideas

Elevate your vegan orange cardamom cupcakes with these simple, beginner-friendly upgrades that enhance flavor and presentation without adding complication: Mix-Ins: Add 1/3 cup dairy-free mini chocolate chips or chopped toasted nuts (pistachios, almonds) for texture and variety. Fruit Flavors: Incorporate finely chopped dried cranberries or orange-flavored dried apricots to complement cardamom's aroma. Warm Spices: Include a pinch of ground cinnamon or nutmeg with cardamom to deepen spiced warmth, perfect for chilly months.

Frequently Asked Questions

Can I make Vegan Orange Cardamom Cupcakes with Cashew Cream Frosting Recipe ahead?: Yes. Bake it ahead, cool it fully, and store it as directed so the texture stays as close to fresh as possible.
How do I know when it is done?: Use the timing as a guide, then check the center with the recipe's doneness cue, such as a clean toothpick, set edges, bubbling filling, or a gently springy top.
Can I change the flavor?: Yes. Keep changes small the first time, such as adding citrus zest, spice, chocolate, nuts, or a simple glaze that matches the recipe.
What should beginners watch most closely?: Measure carefully, avoid overmixing batters or doughs, and let the bake cool long enough before slicing, glazing, or storing.

Ingredient Replacements

all-purpose flour (or gluten-free flour blend if preferred): Use whole wheat pastry flour for a nuttier bake or a 1:1 gluten-free baking blend if needed, checking texture before baking.
organic cane sugar: Swap with a similar sweetener in small adjustments because liquid sweeteners can change browning and moisture.
baking soda: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.
salt: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.
ground cardamom: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.

Storage and Reheating

Cool leftovers before storing. Refrigerate in an airtight container for up to 4 days, or freeze when the ingredients are freezer-friendly.

Read related air fryer guides and cooking tips.

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Vegan Orange Cardamom Cupcakes with Cashew Cream Frosting Recipe

Recipe Details

Ingredients

Instructions