Gluten-Free Orange Creamsicle Cupcakes

This cupcake has a double dose of orange, in the frosting and in the cake. Oranges naturally contain both vitamin C and natural sugars that[ provide both sweet and tart accents. Combined with creamy coconut milk, it's better than an orange-cream ice pop! A combination of gluten-free starches unite to create this tasty treat that's as good as any flour-based cupcake.]

Total Time:
1 hr 20 min
20 min
30 min
30 min

12 servings

  • Cupcake Batter:
  • 1/2 cup unsweetened coconut milk
  • 1 tablespoon apple cider vinegar
  • 1 cup sweet sorghum flour
  • 1/2 cup gluten-free potato starch
  • 1/4 cup gluten-free cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1/2 cup orange juice
  • 1/3 cup canola oil
  • 1 tablespoon vanilla extract
  • Frosting:
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup vegetable shortening
  • 3 cups confectioners' sugar
  • 3 tablespoons orange juice
  • 1 tablespoon firmly packed orange zest
  • 1 teaspoon vanilla extract
Watch how to make this recipe.
  • Special equipment: 12 paper cupcake liners; a 12-cup cupcake pan

  • For the batter: Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Place 12 paper liners in a cupcake pan.

  • Combine the coconut milk and apple cider vinegar in a small bowl, set aside to curdle.

  • Sift together the sorghum flour, potato starch, cornstarch, baking powder, baking soda and salt in a large bowl. Stir in the coconut milk and apple cider mixture. Add the granulated sugar, orange juice, oil and vanilla extract. Whisk for 1 minute. The batter should become smooth and start to thicken up. Fill each cupcake liner two-thirds full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes.

  • Cool the cupcakes until no longer warm to the touch, 30 minutes.

  • For the frosting: Add the butter and shortening to large bowl and whisk together. Sift in the confectioners' sugar. Pour in the orange juice, zest and vanilla extract, and whisk until smooth.

  • Spread the frosting (about 3 tablespoons each) onto the cooled cupcakes.

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