I’ll never forget the summer afternoons when I’d run to the ice cream truck, clutching a crumpled dollar bill, and always go for a creamsicle.
That sweet, creamy orange flavor just hits different, you know?
So, when I decided to cut sugar and grains from my diet, I thought I’d kissed those childhood flavors goodbye for good.
Then it hit me—why not create a healthier version of that childhood favorite in cupcake form?
No truck, no sugar rush, just pure creamy, citrusy goodness you can feel great about eating.
These sugar-free, grain-free creamsicle cupcakes are my little way of holding on to those sweet memories without the crash afterward.
Trust me, you’re gonna love these!
Variations & Substitutions
- Nut-Free Option: Use sunflower seed flour instead of almond flour.
- Dairy-Free: Swap the cream cheese and butter with dairy-free alternatives like cashew cream cheese and vegan butter.
- Sweetener Alternatives: If you prefer, use stevia or allulose instead of monk fruit sweetener.
- Add-Ins: For extra fun, fold in some sugar-free chocolate chips or a swirl of raspberry puree before baking.
Serving Suggestions
These cupcakes are perfect for a weekend treat or a family gathering. Arrange them on a pretty plate and serve with a side of fresh berries.
For an extra fancy touch, drizzle a bit of melted sugar-free dark chocolate over the frosting.
Sugar-Free Grain-Free Creamsicle Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Light, fluffy cupcakes with the nostalgic flavor of creamsicles—grain-free, sugar-free, and perfect for a guilt-free treat!
Ingredients
For the Cupcakes:
- 1 ¾ cups almond flour
- ¼ cup coconut flour
- ½ cup unsweetened applesauce
- ⅓ cup monk fruit sweetener
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 3 large eggs (room temperature)
- ½ cup full-fat coconut milk
- 2 tbsp melted coconut oil
- 1 tbsp orange zest (freshly grated)
- 2 tsp vanilla extract
- ½ tsp orange extract
For the Frosting:
- 8 oz cream cheese (room temperature)
- ¼ cup unsalted butter (softened)
- 3 tbsp powdered erythritol
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1 tbsp freshly squeezed orange juice
Instructions
1. Preheat and Prep:
Start by preheating your oven to 350°F. Line a 12-cup muffin tin with cupcake liners or grease it well with coconut oil.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the almond flour, coconut flour, monk fruit sweetener, baking powder, baking soda, and salt. Make sure it’s well combined to avoid lumps.
3. Whisk the Wet Ingredients:
In another bowl, beat the eggs, then mix in the applesauce, coconut milk, melted coconut oil, vanilla extract, orange extract, and orange zest.
4. Combine Wet and Dry:
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix—this helps keep the cupcakes light and fluffy.
5. Fill the Tin:
Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ of the way. Give the pan a gentle tap on the counter to remove air bubbles.
6. Bake:
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
7. Make the Frosting:
While the cupcakes cool, beat the cream cheese and butter together until smooth and fluffy. Add the powdered erythritol, vanilla extract, orange zest, and orange juice. Beat until well combined.
8. Frost the Cupcakes:
Once the cupcakes are fully cooled, spread or pipe the frosting on top. Garnish with a bit of extra orange zest for that final touch!
Notes
Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 160
- Sugar: 1g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g3g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
