Gluten-Free Orange Creamsicle Cupcakes Recipe

Name: Gluten-Free Orange Creamsicle Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcake Batter; 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; Frosting; 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

Servings: persons

Cupcake Batter
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
Frosting
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

1
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.
2
Combine the coconut milk and apple cider vinegar in a small bowl, set aside to curdle.
3
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.
4
Cool the cupcakes until no longer warm to the touch, 30 minutes.
5
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.
6
Spread the frosting (about 3 tablespoons each) onto the cooled cupcakes.

1373

kcal

Calories

Fat

244

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cupcake Batter, 1/2 cup unsweetened coconut milk, 1 tablespoon apple cider vinegar, 1 cup sweet sorghum flour, and more.

Yes, Gluten-Free Orange Creamsicle Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Orange Creamsicle Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions