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Gluten-free Orange Cupcake Recipe
Gluten-free Orange Cupcake Recipe
"An orange cupcake recipe that will take you back to your childhood! Made with fresh orange juice, this gluten-free dessert is the bomb! These delicious cupcakes have a delicate essence and are perfect afternoon snack idea. To have a perfect cupcake recipe, you just need to bring all the ingredients to room temperature. When you use ingredients straight out of the fridge, they don’t combine as smoothly with the dry and room temperature ingredients. It will result in clumps of ingredients sticking together."
NotesAnother great tip is to not over mix the batter. As soon as you can see that the ingredients are well-blended, then it is time for you to stop mixing. Over-mixing can deflate the mix. You want air bubbles to have a dome shape on the top of a cupcake. This will help your cupcakes, but is true of all cake batter.
In this recipe, you can substitute orange zest for grapefruit zest to add a vivid citrusy flavor. Top these lovely orange cupcakes with a flavored buttercream frosting.
Serves10
Preparation Time20 min
Cooking Time20 min
Cooking MethodOven
Ingredients
- 1 cup Almond Flour
- 1 cup CornFlour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter
- 3 cups caster sugar
- 1 cup Almond milk
- 2 large eggs
- 2 tablespoons orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Instructions
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Preheat the oven to 350 degrees Fahrenheit.
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Line a 12 hole muffin tin with cupcake liners.
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Whisk together flour, corn flour, baking powder, and salt in a bowl.
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Beat butter and sugar to combine.
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Whisk together milk, eggs, orange juice, zest, and vanilla.
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Add the dry ingredients to the wet ingredients.
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Stir through gently with a spatula until just combined.
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Fill the cupcake cases to about 2/3 full.
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Bake for around 20 minutes.
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Transfer to a cooling rack.
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