These Orange Zest Cupcakes are the lightest most delicious treats with a hint of citrus flavor and sweetness. My friends absolutely loved this recipe and all had the same reaction of shock how tasty and full of flavor these cupcakes were.
Tips for Success
- I have used these food grade silicone liners several times and absolutely love them. My muffins/cupcakes never stick, and these liners are so easy to wash.
- Make sure you chill the coconut cream before making the whipped topping. Chilling the coconut cream overnight is best, but you can also stick the can in the freezer for 30 minutes or so if you’re in a pinch.
- Zest the orange into tiny pieces, especially if you are putting it in the whipped topping (or the topping will get stuck in the piping)
Give these Orange Zest Cupcakes a try for a mouthful of happiness.
Copyright secured by Digiprove © 2019 Jamie Horrigan| Servings |
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Ingredients
Cupcakes
- 4 large eggs
- 1/4 cup coconut oil
- 1/4 cup + 2 tbsp orange juice *1/2-1 whole orange
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/3 cup coconut sugar
- 1/3 cup arrowroot powder
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1 tbsp orange zest
Whipped Topping
- 15 oz coconut cream, chilled *use only the thick cream from the top, not the liquid
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 tsp orange juice
- 1 tsp orange zest
Ingredients
Cupcakes
Whipped Topping
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Instructions
Cupcakes
- Place the coconut cream in the refrigerator to harden. Best results occur if the can has been chilled overnight (but sticking it in the freezer for 30 minutes also works)
- Preheat the oven to 350 degrees
- Wash and slice an orange in half. Juice the orange and zest the peel using a zester or paring knife
- Mix the liquid ingredients together in a large bowl (eggs, coconut oil, orange juice, vanilla extract and maple syrup)
- In a separate bowl, mix the dry ingredients (coconut sugar, arrowroot powder, almond flour, coconut flour, baking soda and sea salt)
- Mix the dry and liquid ingredients together using a mixer/hand blender, then add in the orange zest
- Grease the cupcake liners with coconut oil (silicone liners work best, the ones I used are linked above), fill 2/3 the way with batter and bake 18 minutes or until a toothpick comes out clean
Whipped Topping
- Scoop the solid part of the coconut cream out of the can, add in the maple syrup, vanilla, orange juice and orange zest
- Whip the ingredients together, then refrigerate until the cupcakes are cool
- Use a frosting piper to swirl the whipped topping onto the cake. Top with little slices of orange and enjoy. Keep the leftover cupcakes refrigerated (if you don't devour them all at once).
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