Gluten Free Blood Orange Cupcakes

Gluten Free Blood Orange Cupcakes

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This is the last #FreakyFruitsFriday, you guys! How is this month over 1/2 over??? Is it just me, or does the last quarter of the year always speed by? Before you know it, it’ll be Thanksgiving and then bam! Christmas will be here. But before we say adios to Freaky Fruits, here’s one last recipe. These gluten free blood orange cupcakes are just plain delicious!

This recipe is sponsored by Melissa’s Produce. All opinions are my own. 

I think I’m the master of the gluten free cupcake. It’s probably my #1 requested dessert. My Snickers Cupcakes? Amazing (if I do say so myself). These Rocky Road Cupcakes? Divine. And these gluten free blood orange cupcakes? They’re moist and by no means crumbly, like so many gluten free baked goods can be. They aren’t too sweet and they burst with vibrant flavor. I just wish I was a better froster. Maybe I need to take a class. Anybody know of a cake decorating class? I don’t think I’ve done the passion fruit frosting justice. It tastes fine, but aesthetically? Not so much. Please forgive my lack of piping bag expertise. 😉

Thank you to Melissa’s Produce for supplying us with so much fun fruit! It was so much fun getting to experience new exotic flavors and experimenting with new recipes! I hope you all have enjoyed this series and don’t forget to check out the other fun recipes from these fellow bloggers!

 

Gluten Free Blood Orange Cupcakes with Passionfruit Frosting

Servings 12 cupcakes

Ingredients

  • 2 1/4 cup Extra fine almond flour
  • 1/4 cup Coconut flour
  • 3/4 cup Light colored honey
  • 4 large Eggs
  • 1/4 cup Coconut oil Melted
  • 2 tsp Vanilla extract
  • 4 tbsp Blood orange zest From rind
  • 1/4 cup Blood orange juice
  • 1/4 tsp Salt

For the frosting

  • 1 cup Palm shortening
  • 1/2 cup Coconut butter
  • 2 cup Powdered sugar
  • 1/2 cup Passionfruit purée
  • 1 tsp Vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners.

  2. In a large mixing bowl, combine eggs, honey, vanilla, coconut oil, blood orange zest and juice together.

  3. Add in coconut flour, almond flour, and salt and stir to combine.

  4. Pour 1/2 cup of batter into each muffin tin.

  5. Bake 15-16 minutes or until toothpick inserted comes out clean. Remove from oven and cool completely.

For the frosting

  1. Combine all frosting ingredients together in a large mixing bowl.

  2. Using a hand beater, beat until frosting is smooth and lump free. Refrigerate for 20-30 minutes to set.

  3. Place frosting into a frosting bag and frost as desired.



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