Zest 2 orange and set aside. Squeeze oranges to measure 1 cup of juice (plus 3 tablespoon more for the icing) and set aside.
Preheat oven to 350°F. Fill cupcake pan with 16-18 paper liners.
In mixing bowl whisk together sorghum flour, potato starch, sugar, salt, baking powder, baking soda and xanthan gum until evenly combined.
In a large pyrex measuring cup mix orange juice, zest, oil, honey, eggs and vanilla until combine. Add to dry ingredients and stir just until combined. Let the batter sit for 1 minute before scooping into paper-lined cupcake tins.
Bake in preheated oven 20-25 minutes. Remove from the oven and let cool slightly. Transfer cupcakes to a wire rack and allow to cool completely before frosting. Makes 16-18.