Sugar-free gluten-free orange cupcakes are easy to make a tasty treat that will satisfy any low-carb sweet tooth.
Keep reading to see our secret trick to make these sugar-free and gluten-free cupcakes taste like orange marmalade!
Only 2g net carbs per mini-cupcake!
Sugar-Free Gluten-Free Orange Cupcakes
These healthy orange cupcakes can be ready to eat in under 30 minutes. There are only a few steps to follow and with the help of a food processor, cupcake prep is quick and easy to clean up.
These cupcakes are delicious served warm with a dollop of whipped cream or sprinkled with sugar-free confectioners sugar.
Leftovers can be stored in the refrigerator for up to 4 days or in the freezer for up to 2 months then left on the kitchen bench to thaw or reheated throughout the week for a few seconds in the microwave.
LOW-CARB SWEET TREATS: Want to enjoy parties AND stay on track? Get healthy low-carb recipes you’ll LOVE – CLICK HERE
How To Make Easy Orange Cupcake Batter
So what is my magic formula to make these healthy orange cupcakes low-carb and lower in fruit sugars? By keeping the peel on the orange.
Yes, you read that right, you add the orange peel’n’all.
The incredible strong orange flavours and orange essential oils in the skin are what gives these amazing healthy sugar-free orange cupcakes their incredible punch of flavour and so, therefore, requires only 1 orange!
GENIUS!
Making the cupcake batter is incredibly simple with the help of a food processor. Cut an orange into quarters and remove the seeds, then toss it in your food processor. Blitz the food processor until the orange is almost pureed but still some pieces of orange peel.
Next, add the remaining ingredients to your food processor and pulse the batter until it is smooth. You will still be able to see little pieces of orange, but there shouldn’t be large pieces.Â
TOP TIP: As with ALL recipes here, ALWAYS taste your batter BEFORE cooking to ensure you have added enough sweetener to suit YOUR tastebuds.
If this is day 1 of sugar-free living for you, you may require twice the amount of sugar as someone who has been living sugar-free for years. So don’t be afraid to add more sweetener. The longer you live sugar-free, the less sweetener in time you will require.
More Low-Carb Dessert Recipes & Low-Carb Cake Recipes …
Baking Sugar-Free Orange Cupcakes
Now that your cupcake batter is done it is time to separate your cupcakes and bake.
Scoop the batter into your mini-cupcake pans. You can add mini-cupcake liners to your pan or grease the mini-cupcake tin. Either way will work.
You should be able to get 24 mini-cupcakes from this recipe. If you run out of batter, use a spoon to transfer some of the batter from your fullest cupcakes to the empty cups.
To bake your cupcakes preheat your oven to 180C/350F. Once the oven is hot place the cupcakes in the oven and bake for 15-20 minutes. You’ll know your cupcakes are done when a skewer or fork can be removed cleanly from the centre of a cupcake.
Read more: The Ultimate Guide To Sweeteners
Storing Orange Cupcakes
The cupcakes will need to cool completely before you are able to store any leftover cupcakes.
When the cupcakes are completely cooled store them in an airtight container or bag in the refrigerator for up to 4 days.
Cupcakes can be reheated in the microwave if desired for 10-20 seconds.
Sugar-Free Gluten-Free Orange Cupcakes
Your whole family will love these healthy mini-cupcakes. They are perfect eaten as is or dress your cupcakes up by sprinkling your favourite powdered sweetener over the top. Enjoy!
Sugar-Free Gluten-Free Orange Cupcakes (minis)
Ingredients
Almond and Orange Flourless Cake
- 1 orange quartered
- 6 eggs – medium
- 250 g almond meal/flour
- 1 tsp baking powder
- 4 tbsp granulated sweetener of choice or more, to your taste
- 1 tsp vanilla
- 1/4 tsp salt
Instructions
- Place the orange quarters (make sure to remove and seeds) in the food processor and using the blade attachment, blitz until almost pureed. It is nice to see small pieces of orange peel in the final baking mix.
- Add all the other ingredients. Pulse until smooth.
- Divide into 24 cupcakes.
- Bake at 180C/350F for 15-20 minutes. Test the centre with a clean fork or skewer to ensure they are cooked thoroughly.
More recipes you may like:
LOW-CARB SWEET TREATS: Want to enjoy parties AND stay on track? Get healthy low-carb recipes you’ll LOVE – CLICK HERE
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Janine Phillpot says
made these this am and they are seriously fantastic! I did a bit of an oops though, and thought i’d post about it in case anyone else doesn’t pay attention to the MEDIUM eggs, clearly listed in the ingredients list (we buy XL from a farm) INSERT FACE PALM HERE!!! This made my batter WAY too wet, so when i realized what i had done I added 1/4 cup psyllium husk powder, pulsed a few times to incorporate and carried on. I made 12 regular size muffins with it and baked for about 18 minutes total. They were REALLY REALLY good!!!
Sylvana says
I made these exactly as the recipe said, but I cooked in muffin pans as I didn’t have anything smaller. I got 18 out of the batch and they were perfect! Moist with a great kick of orange flavor (great idea to leave the peel). Hubby loved them and told me to make sure I remember how to make them! 🙂 Will definitely be making again! Oh and so easy using the food processor!
Libby www.ditchthecarbs.com says
Yay, I’m thrilled you love these and you love the idea to leave the orange peel. It’s such an easy way to amp up the flavour and at the same time dial down the carbs and fruit sugars.
Trish says
Did not have a mini cupcake pan so I made mini loads. They tasted fantastic and the recipe was so easy to make. Highly recommend it!
Libby www.ditchthecarbs.com says
Ooooh, mini-loaves, what a wonderful idea. Thanks Trish 🙂
L. Marshall says
You don’t say to use the peel but you say there is peel in the batter so I guess you use the peel? Since most recipes would not call for it, you might want to modify this one to tell the baker to do so. It would be helpful.
Libby www.ditchthecarbs.com says
Yes, you read that right, you add the orange peel’n’all.
Janice says
Can we use mandarin oranges instead of regular oranges?
Libby www.ditchthecarbs.com says
Sure thing, just be aware you may have a more delicate/mild flavoured orange cupcakes, but that might be nice. Let me know how they tasted.
Olivia says
Could you make them without the orange in them so there like normal cupcakes?
Libby www.ditchthecarbs.com says
You could, but you would have to replace the juice and other aspects that the orange adds to the recipe. If you want a simpler cupcake, why not try my Lemon & Blueberry Cupcakes – nom nom.
Rosa Morabito says
Also made more than 24. I checked the size of the mini cup cake tins which are the ones I have. But i’m ok with that!! Waiting for them to come out of the oven. they look so lovely when i saw this email this morning… I just had to make them!!! I need to go back to work. All this making!!!!
Prue says
Hi Libby, I have just cooked these cupcakes and found them to be very dry, I cooked some in the small patty tins and some in the larger tins for the recommended time. Flavour is nice. Prue
Susan says
I had a lot more than 25 mini cups with this recipe. I followed recipe exactly. Please advise.
Libby www.ditchthecarbs.com says
Your mini cupcake tin must be smaller than mine, yay, you made more with even fewer carbs!
Angie says
Is there any other flour I can use besides almond. I’m allergic. And what kind of sweater do you suggest
Libby www.ditchthecarbs.com says
Hi Angie, you can’t easily swap out almond flour for other low-carb flours because they behave in different ways and require remarkably different volumes plus a differing number of eggs, so always try to use a recipe that was developed using that particular flour. As you are allergic to almonds, you could try my coconut flour cupcakes instead, if you can tolerate coconut flour. As for which sweetener I use, you may wish to read my Ultimate Guide To Sweeteners.