Gluten Free Orange Creamsicle Cupcakes Recipes

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GLUTEN-FREE LEMON CUPCAKES



Gluten-Free Lemon Cupcakes image

Delicious and moist, these gluten-free lemon cupcakes come out tasting better than if they were made with regular flour. Frost with raspberry buttercream or your favorite frosting for a perfect and satisfying gluten-free treat!

Provided by squeeziebrb

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 10

⅝ cup milk, at room temperature
3 ¾ teaspoons lemon juice
¼ cup vegetable oil
2 egg whites, room temperature
2 lemons, zested
1 ½ teaspoons vanilla extract
1 ⅛ cups gluten-free flour (such as Jeanne's Gluten-Free All-Purpose Flour Mix; recipe in footnotes)
¾ cup white sugar
2 teaspoons double-acting baking powder
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture.
  • Combine gluten-free baking flour, sugar, baking powder, and salt together in a large bowl. Add milk mixture to flour mixture; beat on medium speed with an electric mixer until batter is well mixed, about 2 minutes. Spoon batter into lined cups to about 3/4-full.
  • Bake in the preheated oven until tops are a light golden brown and a toothpick inserted in the center of the cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 100.2 calories, Carbohydrate 13.6 g, Cholesterol 1 mg, Fat 4.8 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 0.9 g, Sodium 144.3 mg, Sugar 13.3 g

GLUTEN-FREE ORANGE CREAMSICLE CUPCAKES



Gluten-Free Orange Creamsicle Cupcakes image

© 2014 Turner Broadcasting System, Inc. All rights reserved. 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.

Provided by Turner Broadcasting

Categories     Dessert

Time 50m

Yield 12

Number Of Ingredients 18

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
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

Steps:

  • 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.

Nutrition Facts : Calories 430.4, Fat 20.4, SaturatedFat 8.4, Cholesterol 20.3, Sodium 187, Carbohydrate 62.1, Fiber 1.1, Sugar 47.8, Protein 1.6

GLUTEN-FREE ORANGE CREAMSICLE CUPCAKES



Gluten-Free Orange Creamsicle Cupcakes image

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.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 12 servings

Number Of Ingredients 18

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
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

Steps:

  • 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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