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Orange Cream Cupcakes (Grain, Dairy, Nut Free)

orangecreamcupcakes  

I was having trouble deciding which type of Easter dessert I wanted to post today so I did a little facebook poll on what you wanted to see for Easter. The choices were a carrot cake and a springtime citrus-y cupcake. I was hoping one would be a clear front runner, but it was so neck and neck that it actually confused me even more about which one to post.

 

I ended up going the citrus cupcake route only because I realized I ran out of carrots and would have had to run to the store. I was feeling super lazy today and didn’t feel like going out. Sorry to all those that voted carrot cake but laziness won out this time around.

 

I don’t know about you, but I am not a fan of winter and cold weather. Every year I anxiously await spring when the sun is shining, the birds are singing and the flowers are blooming. It’s like a breath of fresh air for me and I just love it. And these cupcakes remind me of spring. They are light and refreshing and are like that perfect warm spring day.

 

These are super easy to make and would make a delicious healthier alternative to the traditional flour and sugar filled Easter cupcakes. Plus they are so cute and delicious!

 

Orange Cream Cupcakes

Makes 10 cupcakes

Ingredients:

4 eggs

2 oranges, zested and juiced (about 1/2 cup of juice)

¼ cup coconut oil or butter, melted

¼ cup milk of choice (coconut from can or box, almond, dairy, etc)

¼ cup pure raw honey

1 tsp pure vanilla extract

½ cup coconut flour

1 tsp baking soda

¼ tsp sea salt

 

Icing:

1 egg white

¼ cup pure raw honey

2 tsp pure vanilla extract

zest from one additional orange

pinch of salt

 

Optional toppings: clementine or mandarin slices

 

DIRECTIONS:

Preheat oven to 350. In a bowl, combine the eggs, orange juice and zest, coconut oil or butter, milk, honey and vanilla. Add in the coconut flour, baking soda and salt. Stir until combined. Pour batter into lined muffin pans. Bake for 18-20 minutes or until cooked through. Let cool. When cooled, frost your cupcakes with icing. Top with sliced clementine or mandarin slices. Enjoy!

For the icing:

Put your honey in a small pot over medium low heat. Bring to a boil. Reduce heat and let simmer for 2-3 minutes, stirring often. Add in the vanilla extract and the pinch of salt. Stir until combined.

Whip your egg white with a hand or stand mixer until peaks form. Once peaks form, slowly drizzle the honey mixture in the egg whites while the mixer is still whipping. Keep whipping until all the honey is blended and the mixture is very creamy. Add in the orange zest. Whip for a few more seconds until everything is well combined.


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28 comments

  1. so depending on oranges etc how much juice should there be? I can us my juicer but some oranges yield a small amount

  2. Those sound incredibly delicious, I can’t wait to try them.
    We are always looking for treats that are school friendly and its sometimes tough living Paleo, with our kids in a tree nut free school. Thanks for all the great posts.

  3. I’m looking forward to trying the recipe.. but why does the picture show a chocolate cupcake and there’s no chocolate in the recipe?

  4. Hi the cupcakes sound yummy, but I can’t have cane sugar or honey could I agave syrup or similar. What about the icing?
    Thanks

  5. I’m fairly new to this whole Paleo thing, AND I’m pregnant, so I’m a little nervous about eating a raw egg white. Is there anything I could replace it with for the icing?

    • Primally Inspired

      Just learned that the egg whites do end up getting cooked from the hot honey!

      You could also do a whipped coconut milk icing – whip just the cream from a can of full fat coconut milk, add 2 tsp vanilla and about 2-3 T honey. Hope that helps! Good luck with your pregnancy! 🙂

  6. love all your posts!Thanks for all the great recipes and even greater inspiration!

  7. I have made this recipe a thousand times and is awesome. I made it with orange juice or blue berry juice, but last time had to use water and was still awesome also decided to add cocoa powder and was even better.

    This is a great recipe because it is very versatile.

    Thanks

  8. Hi. Someone please tell me what I did wrong. I followed the directions exactly and my icing is just a runny mess. It won’t stay on the cupcakes. I also tried to use my kitchenaid stand mixer like you said, but one egg white was not enough volume for my mixer to be able to whip it well so I had to use my hand mixer to whip it. I did it until soft peaks formed bc the recipe didn’t specify. Were they supposed to be stiff peaks? I’m very disappointed. I was making these for a special occasion and they were huge flops. 🙁

    • I used my kitchen aid as well, with whipping attachment. I also thought perhaps it was too shallow, I put the speed all the way up and it began to do what it needed to:)

  9. Hi there, This is my first go at a Paleo desert…just made these. I used coconut oil, which was solid (should it be melted?)and coconut milk from a carton. The batter seperated band then I was able tiger it back together. Didn’t look like batter, more like batter with chunks of white. I cooked them in baby cakes cupcake baker. Came out grainy. I ended up cutting out middles and filling with icing. Any suggestions? The icing was yummy

  10. Could I pour this into a 8×8 or 9×13 pan and make bars??

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