Ever bite into something and instantly get hit with memories of warm, breezy afternoons and fresh-picked fruit?
That’s exactly what these honey orange cupcakes do for me.
I remember standing in my grandma’s kitchen, helping her zest oranges while she’d drizzle honey over everything in sight.
Those simple flavors stuck with me, and now I’m sharing my spin on it—gluten-free, but so good no one will miss the wheat.
These cupcakes are sweetened naturally, bursting with citrusy goodness, and perfect for anyone who wants a treat without the guilt.
Tips & Variations
- Nut-free version: Use sunflower oil instead of olive oil.
- Vegan option: Swap the eggs for ½ cup unsweetened applesauce and use coconut cream instead of heavy cream.
- Extra flavor kick: Add a pinch of ground cinnamon or cardamom to the batter for some warm spice.
- Toppings: Crushed pistachios or toasted coconut flakes make great garnishes!
Serving Suggestions
These cupcakes are lovely on their own, but if you’re hosting a brunch or afternoon tea, pair them with a cup of herbal tea or freshly brewed coffee.
If you’re feeling fancy, drizzle a little extra honey on top right before serving for that sticky-sweet finish.
Gluten-Free Honey Orange Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Light, fluffy, and naturally sweetened with honey, these gluten-free orange cupcakes are perfect for a sunny treat.
Ingredients
- 1 ½ cups gluten-free all-purpose flour (I like Bob’s Red Mill)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup raw honey
- 2 large eggs
- ½ cup fresh orange juice (about 2 medium oranges)
- Zest of 1 large orange
- ⅓ cup olive oil (or melted coconut oil for a tropical vibe)
- 1 tsp vanilla extract
- ¼ cup plain Greek yogurt (or a dairy-free option if needed)
For the frosting (optional but recommended):
- 1 cup heavy cream (or coconut cream)
- 2 tbsp honey
- Zest of ½ orange for garnish
Instructions
Making the Cupcakes
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the honey and eggs until smooth and slightly fluffy.
- Add the orange juice, zest, olive oil, vanilla extract, and Greek yogurt to the egg mixture. Stir until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until the batter is just mixed. Overmixing is a no-go—nobody wants dense cupcakes!
- Spoon the batter into the lined muffin tin, filling each about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Making the Frosting
- In a chilled bowl, whip the cream and honey together until stiff peaks form.
- Pipe or spread the frosting onto the cooled cupcakes.
- Sprinkle with orange zest for a pop of color and extra flavor.
Notes
Best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
