Gluten-Free Orange Creamsicle Cupcake
48 min
|
intermediate
|
gluten-free,
vegetarian
Recipe by Eunice
Introduction
These gluten-free Orange Creamsicle Cupcakes deliver big orange zest and real juice with a vanilla-kissed, silky orange cream frosting that nails the classic creamsicle vibe.
Perfect for summer cookouts, birthdays, or bake sales, they bake up tender and moist with bright citrus snap and a plush crumb, not a dry bite in sight.
Ingredients (12 servings)
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Ingredients for the Cupcakes:
- 1½ cups gluten-free all-purpose flour gluten-free all-purpose flour 0.41 lb
- 1½ tsp baking powder baking powder 0.25 oz
- ¼ tsp salt salt
- ½ cup unsalted butter, softened unsalted butter 4 oz
- ¾ cup granulated sugar granulated sugar
- 2 large eggs large eggs 2 ct
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 1 Tbsp freshly grated orange zest navel orange 1 ct (for freshly grated orange zest)
- ½ cup fresh orange juice Valencia oranges 1.78 ct (for fresh orange juice)
- ⅓ cup whole milk whole milk 2.64 fl oz
For the Orange Cream Frosting:
- 1 cup unsalted butter, softened unsalted butter 8 oz
- 3 cups powdered sugar powdered sugar 13.22 oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 2 Tbsp fresh orange juice Valencia orange 0.44 ct (for fresh orange juice)
- 1 Tbsp freshly grated orange zest navel orange 1 ct (for freshly grated orange zest)
- ¼ cup heavy cream heavy cream 2 fl oz
How to Make Gluten-Free Orange Creamsicle Cupcake
-
Prep the pan and oven
Heat the oven to 350 F and line a 12-cup muffin tin with paper liners.
-
Whisk the dry mix
In a bowl whisk gluten-free flour, baking powder, and salt until evenly combined to prevent clumps later.
-
Infuse the sugar with zest
Rub the orange zest into the granulated sugar with your fingertips until the sugar smells intensely citrusy and looks slightly damp.
-
Cream butter and citrus sugar
Beat softened butter with the infused sugar on medium-high until pale and fluffy, about 2 to 3 minutes, scraping the bowl once.
-
Add eggs and vanilla
Beat in the eggs one at a time until fully incorporated, then mix in vanilla just until smooth.
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Combine liquids
Stir the orange juice and milk together in a measuring cup and do not stress if it looks slightly curdled because the batter will smooth out once mixed.
-
Alternate dry and wet
On low speed add one third of the dry mix, then half the orange-milk, then another third of dry, the remaining orange-milk, and finish with the last third of dry, mixing just until no dry streaks remain.
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Rest the batter
Let the batter sit for 10 minutes so the gluten-free flour hydrates for a softer crumb.
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Portion and bake
Divide batter evenly among liners, filling each about two thirds full, then bake 16 to 19 minutes until tops spring back and a tester comes out with a few moist crumbs.
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Cool completely
Cool in the pan 5 minutes, move cupcakes to a rack, and cool fully before frosting.
-
Make the orange cream frosting
Beat softened butter on medium-high until creamy, then add powdered sugar in 2 to 3 additions on low until combined.
Beat in vanilla, orange zest, and orange juice, then add heavy cream a little at a time until fluffy and spreadable, about 2 minutes more.
Add a small pinch of fine salt to balance the sweetness if desired.
-
Frost and finish
Pipe or swoop the frosting onto cooled cupcakes and garnish with a whisper of fresh zest or a tiny strip of candied peel.
Substitutions
- Milk -> buttermilk or full-fat coconut milk
- Using buttermilk adds gentle tang and tenderizes the crumb, while full-fat coconut milk keeps it dairy-free and still plush with no gluten introduced.
- Butter in cupcakes -> neutral oil
- Swap half or all of the butter for a neutral oil like grapeseed to keep the crumb extra moist and soft, and the orange flavor reads brighter because oil carries citrus aromatics well without adding dairy notes.
- Fresh orange juice -> orange marmalade water or orange soda
- Stir 2 tablespoons finely chopped orange marmalade into 1/2 cup warm water for concentrated citrus and peel complexity, or use a good quality orange soda for a playful creamsicle vibe and vivid color while staying gluten-free.
Tips
- Zest smart for maximum aroma
- Only remove the bright orange layer with a microplane and rub it into the sugar to release oils that make the cupcake intensely fragrant.
- Use a blend with binders
- Choose a gluten-free all-purpose blend that includes xanthan or guar, or add 1/2 teaspoon xanthan gum if your blend lacks it for better structure and a tender bite.
- Room temperature matters
- Bring butter, eggs, juice, and milk to room temp so the batter emulsifies smoothly and bakes up even with no tunneling.
- Rest the batter for hydration
- A 10 minute rest lets starches absorb liquid so the crumb bakes moister and less gritty, which is key with gluten-free flours.
- Watch the bake window
- Pull cupcakes when they just spring back and a few moist crumbs cling to a tester so they stay plush and not dry.
- Adjust frosting texture with control
- If frosting is thick add cream 1 teaspoon at a time, and if too loose add 1 to 2 tablespoons powdered sugar or chill 5 minutes to firm it.
- Salt is your secret weapon
- A pinch of fine salt in both batter and frosting makes the orange pop and keeps the sweetness in line like a pro pastry chef.
Nutrition Facts *
| Energy | 512 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 25 | g |
| Carbohydrates | 67 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My batter looked curdled after adding the juice and milk, is it ruined?
- It is not ruined because citrus can make the mixture look broken but once you alternate in the dry ingredients it will smooth out and bake perfectly.
- Why did my cupcakes sink in the center?
- Common causes are overmixing, underbaking, opening the oven early, or using a flour blend without binders, so mix just until combined, bake until set, keep the door closed for the first 12 minutes, and use a blend with xanthan or add 1/2 teaspoon.
- How do I get stronger orange flavor without making the batter too wet?
- Increase zest by 1 to 2 teaspoons, rub it into the sugar, or add 1/4 teaspoon orange extract, and skip extra juice to preserve structure.
- My frosting is too runny after adding juice, what now?
- Beat in 2 to 4 tablespoons powdered sugar and chill the bowl for 5 to 10 minutes, then whip again and add cream only by the teaspoon if needed.
- Can I make them ahead or freeze?
- Bake, cool, and freeze unfrosted cupcakes well wrapped for up to 2 months, then thaw at room temp and frost fresh, and leftover frosting keeps refrigerated 1 week or frozen 1 month.
- How do I avoid a sandy gluten-free texture?
- Use a reputable blend with fine rice flour, rest the batter 10 minutes, and do not overbake so moisture and tenderness stay locked in.
Serving Suggestions
Serve with a dollop of quick orange curd hidden under the frosting or streak the buttercream with vanilla bean paste to hit that classic creamsicle swirl even harder.
Pair these with espresso or a cold glass of bubbly Prosecco, and if you are feeling bold, crown each cupcake with a shard of candied orange peel for a sassy New York finish.
More pairings:
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