Orange Sunrise Cupcakes {Dairy-Free}

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Last week I shared the super delicious adults-only Tequila Sunrise Cake.  But there were children at that party, so I decided to make some kid-friendly (and lactose intolerant-friendly) cupcakes!

The cupcakes fit right in with the fun, beachy party décor and the guests loved the swirled colors inside the cupcakes.

Orange Sunrise Cupcakes {Dairy Free}

An Amy’s Cooking Adventures Original Recipe

1 package yellow cake mix (check to make sure mix is DF)

3 eggs

¾ cup plus 2 tbsp (7 oz) canola oil

1 cup orange juice

1 cup water

1 cup all purpose flour

¾ cup sugar

½ tsp vanilla extract

½ tsp orange extract

1 tsp baking powder

Preheat the oven to 350 degrees F and line 2 muffin tins with paper liners.

Combine all of the ingredients (except for the food coloring) into the bowl of a stand mixer.  Mix on low until combined, then switch to medium and beat until smooth, about 2 minutes.

Separate the batter evenly into 3 separate bowls (about 2 cups of batter per bowl).  Tint the first bowl orange, the second bowl orange-red, and the third bowl red.  

Scoop the batter into the prepared muffin tins.  Place about 1 tablespoon of red batter on the bottom of each muffin cup.  Follow with the red-orange batter and orange batter.  Bake the cupcakes for 22-25 minutes or until a toothpick inserted into the center comes out clean.

Move immediately to wire racks and cool completely.  Frost with buttercream frosting and decorate with mini cocktail umbrellas.

Makes 24 cupcakes