Best 2 Gluten Free Orange Creamsicle Cupcakes Recipes
Indulge in a delightful culinary journey with our tantalizing Gluten-Free Orange Creamsicle Cupcakes, a symphony of flavors that will transport you to a world of pure bliss. These delectable treats are a harmonious blend of zesty oranges and creamy vanilla, encased in a moist and fluffy gluten-free cake. Each cupcake is crowned with a luscious orange buttercream frosting, swirled with rich vanilla, creating a mesmerizing visual masterpiece. Alongside this star recipe, you'll also discover a treasure trove of other enticing recipes, including our delectable Gluten-Free Orange Creamsicle Whoopie Pies, a playful twist on the classic sandwich cookie, filled with luscious orange cream. If you're craving a refreshing summertime treat, our Gluten-Free Orange Creamsicle Bars are the perfect choice, offering a delightful combination of tangy orange and creamy vanilla on a graham cracker crust. For those who prefer a rich and decadent dessert, our Gluten-Free Orange Creamsicle Cheesecake is an absolute must-try, featuring a creamy orange filling atop a buttery gluten-free crust. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 12 servings
Number Of Ingredients 18
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.
GLUTEN-FREE ORANGE CREAMSICLE CUPCAKES
© 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
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
Tips:
- Use fresh oranges for the best flavor.
- Be sure to zest the oranges before juicing them. This will give the cupcakes a more intense orange flavor.
- Cream the butter and sugar together until light and fluffy. This will help the cupcakes rise properly.
- Mix the dry ingredients together in a separate bowl. This will help to ensure that they are evenly distributed throughout the batter.
- Add the dry ingredients to the wet ingredients in three additions, alternating with milk. This will help to prevent the batter from becoming too thick.
- Fill the cupcake liners only 2/3 full. This will allow the cupcakes to rise properly without overflowing.
- Bake the cupcakes at 350 degrees Fahrenheit for 20-25 minutes. Or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.
Conclusion:
Gluten-free orange creamsicle cupcakes are a delicious and easy-to-make treat. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. With a few simple tips, you can make sure that your gluten-free orange creamsicle cupcakes turn out perfect every time.
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