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Gluten free Orange Cupcakes with orange icing on a pedestal tray, each topped with a small piece or orange.

Gluten Free Orange Cupcakes with Orange Icing

These cupcakes are bursting with citrus flavour. Rather than a flour blend this recipe uses sorghum flour and potato starch. With vegetable shortening in the icing, instead of butter, these cupcakes are gluten free, dairy free and rice free.
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Course: Baking, Dessert
Cuisine: American
Keyword: gluten free cupcakes, Orange Cupcakes with Orange Icing
Author: Cinde Little

Ingredients

  • 4-6 oranges for juice and zest

DRY INGREDIENTS

  • ¾ cup sorghum flour
  • ¾ cup potato starch
  • ¾ cup white sugar
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon xanthan gum

WET INGREDIENTS

  • 1 cup orange juice
  • 2 teaspoon minced orange zest
  • 2 tablespoon vegetable oil
  • 1 tablespoon melted honey
  • 2 eggs beaten
  • 2 teaspoon vanilla

ORANGE ICING

  • ¼ cups dairy free vegetable shortening
  • 2 cups icing sugar
  • 1 teaspoon vanilla
  • 2-3 tablespoon fresh orange juice

Instructions

CUPCAKES

  • 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.

ORANGE ICING

  • In medium mixing bowl of an electric mixer beat shortening until smooth.
  • Slowly add icing sugar, vanilla and orange juice. Increase speed once all ingredients are combined and beat until desired consistency. Add more juice if icing is too thick and more icing sugar if it is too runny.
  • Spoon icing into a plastic freezer bag or pastry bag with a piping tip. Frost cupcakes piping in a circular motion starting on the outer edge and finishing in the center. Swirl up as you finish.

Notes

Plan to zest all your oranges before you start. Save it in the freezer and enjoy in recipes like Thai Meatballs with Ponzu Sauce or add some orange zest to your pancakes.