By

Wendy Stoltz





/ Last Modified On January 15, 2023

You can enjoy a tender, citrus-infused Gluten-Free Orange Cupcake in under an hour. This easy recipe uses just a few ingredients and yields moist, flavorful cupcakes perfect any time of year.

Orange Cupcakes

Summer is the perfect time to experiment with bright, fresh flavors, and these gluten-free orange cupcakes are a favorite. Though I usually avoid turning on the oven in hot weather, the scent of fresh orange and the promise of soft, citrusy cupcakes made this batch irresistible.

This recipe is straightforward and produces light cupcakes with a clear orange aroma from fresh zest and orange extract. They travel well, freeze nicely, and can be doubled if you need more than the 12 this recipe makes.

Gluten Free Orange Cupcakes

I love baking cupcakes for any occasion, and oranges in season are a lovely reason to make a citrus-flavored batch. These cupcakes are great for birthdays or casual gatherings. The recipe yields 12 cupcakes; simply double it for a larger crowd. I haven’t tested this as a layer cake yet, but the batter should scale if you adapt baking times and pan sizes accordingly.

How to make Orange Cupcakes

1. Preheat oven to 350°F (180°C). Line a cupcake pan with paper liners and set aside.
2. In a medium bowl, whisk together the gluten-free flour blend and baking powder; set aside.
3. In a large bowl, combine the oil and sugar until combined.
4. Add eggs one at a time, beating between each addition.
5. Stir in vanilla extract, orange extract, and fresh orange zest.
6. Add the flour mixture and dairy-free milk alternately to the wet ingredients, mixing just until combined—do not overmix.
7. Divide batter among liners, filling each about two-thirds full (roughly 1/4 cup batter per cupcake). Bake for 23–25 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool completely before frosting.
9. For the frosting: beat dairy-free butter until creamy, add orange extract, then beat in powdered sugar one cup at a time, alternating with a tablespoon of dairy-free milk until you reach your desired consistency. Pipe or spread onto cooled cupcakes.
10. Store cupcakes in an airtight container at room temperature.

These steps correspond to the photos above. For exact ingredient amounts and nutrition information, see the recipe card below.

Working with Gluten-Free Flours

When measuring gluten-free flour, spoon the flour into your measuring cup and level it off rather than scooping, which can pack the flour and lead to dense results. The most accurate method is to weigh the flour, but this recipe provides volume measurements for convenience.

These cupcakes take about 10 minutes to prep and 25 minutes to bake, so you can have a batch ready in roughly 35 minutes. The citrus flavor intensifies after the cupcakes rest because orange zest releases essential oils that strengthen over time—similar to baking with lemon.

Yield: 12

Gluten-Free Orange Cupcakes

Moist, tender cupcakes flavored with fresh orange zest and orange extract. Dairy-free and gluten-free, they make a bright, simple treat.

Prep Time
10 minutes

Cook Time
25 minutes

Total Time
35 minutes

Ingredients

For the cake:

• 1 ½ cups all-purpose gluten-free flour blend
• 1 ½ teaspoons gluten-free baking powder
• ½ cup oil
• ⅔ cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon gluten-free vanilla extract
• 1 teaspoon gluten-free orange extract
• 1 tablespoon fresh orange zest (from a medium orange)
• ½ cup dairy-free milk

For the frosting:

• ½ cup dairy-free butter (1 stick), room temperature
• 4 cups powdered sugar
• 1 teaspoon gluten-free orange extract
• 3–4 tablespoons dairy-free milk (or regular milk)

Instructions

1. Preheat oven to 350°F (180°C). Line cupcake pan with paper liners; set aside.
2. Whisk flour and baking powder in a medium bowl; set aside.
3. In a large bowl, combine oil and sugar.
4. Add eggs one at a time, beating between each.
5. Stir in vanilla extract, orange extract, and orange zest.
6. Add the flour mixture and dairy-free milk alternately, mixing just until combined. Don’t overmix.
7. Divide batter among liners, filling ⅔ full (about ¼ cup per cupcake).
8. Bake 23–25 minutes until a toothpick comes out clean. Cool completely before frosting.
9. For frosting: beat dairy-free butter until creamy, add orange extract, then beat in powdered sugar one cup at a time, alternating with dairy-free milk until the frosting reaches the desired consistency. Pipe or spread onto cupcakes.
10. Store in an airtight container at room temperature.

Nutrition Information:

Yield:

12

Serving Size:

1 cupcake

Amount Per Serving:
Calories: 402
Total Fat: 19g
Saturated Fat: 6g
Cholesterol: 68mg
Sodium: 149mg
Carbohydrates: 57g
Fiber: 0g
Sugar: 47g
Protein: 3g