Gluten Free Honey Orange Cupcakes

Gluten Free Honey Orange Cupcakes Recipe

I used to think it was weird that citrus fruit came into season in the winter. Oranges, lemons, grapefruit – they all seem summery to me. And then I realized that it is simply nature’s way of providing us with big doses of vitamin C just when we need it most.

I am not saying that these gluten, dairy and grain free cupcakes are the cure for the common cold but with their bright burst of orange, they sure will help you feel better.

Refined sugar free, these cupcakes are sweetened with honey and made with almond flour. Did you know that honey is a great immune system builder as well as being a natural remedy for many ailments? And that almonds are a super food that are often used as a natural solution for relief of coughing?

Hmm, maybe these Gluten Free Honey Orange Cupcakes are indeed the cure for the common cold after all!

Recipe notes: I used Honeyville blanched almond flour. If you use Bob’s Red Mill, the cupcakes may be wetter inside. To create more of a cupcake texture than a muffin texture, I separated the eggs, whipped the whites and folded them into the batter. It is just a fact of life that grain free baked goods will be denser than those made with gluten free flour but that doesn’t mean the cupcakes aren’t delish. For the frosting I used organic, all vegetable non-hydrogenated, vegetable shortening from Spectrum and Organic Raw Honey from Wholesome Sweeteners, the combination gives you a thick, fluffy, spreadable frosting. If you use a runny honey, the texture may not be the same but I am sure it will still taste wonderful.

Oh, and if you are wondering about the gluten free cupcake liners, I came up with a whole cupcake gift set which includes a cupcake book, gift box, gluten free pick, cupcake liners, and more. You can check it out here.

Gluten Free Honey Orange Cupcakes

2 from 1 vote
Gluten Free Honey Orange Cupcakes
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Gluten Free Honey Orange Cupcakes Recipe

Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 336kcal
Author: Gluten Free & More



  • Gluten free non-stick cooking spray
  • 3 large eggs separated
  • cups finely ground blanched almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher or fine sea salt
  • 4 tablespoons honey
  • ¼ cup grapeseed or other neutral tasting oil
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons freshly squeezed orange juice




  • Preheat oven to 350 degrees. Insert cupcake liners into a 12 cup standard muffin pan or 24 cup mini muffin pan.
  • Whip the egg whites to stiff peaks.
  • In another mixing bowl, combine the egg yolks, almond flour, baking soda, salt, honey, oil, vanilla, and orange juice. Beat with a mixer until smooth and fully combined. Fold the beaten egg whites into the mixture until the batter is no longer streaky. Divide the batter evenly among the prepared muffin tins and bake 20 – 22 minutes for large cupcakes or 10-12 for minis or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes then remove to a wire rack to finish cooling.


  • Combine the shortening, honey, orange juice and zest in a medium mixing bowl and beat with a hand beater until smooth and fluffy. Your mixture may become curdled looking, if so just keep beating until it is smooth. Frost cooled cupcakes.


Nutrition Facts
Gluten Free Honey Orange Cupcakes Recipe
Amount Per Serving
Calories 336 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g20%
Cholesterol 40mg13%
Sodium 159mg7%
Potassium 39mg1%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 13g14%
Protein 6g12%
Vitamin A 80IU2%
Vitamin C 5.6mg7%
Calcium 57mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Corn Free Dairy Free Frosting Honey Orange Raw
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  1. Cassidy Stauffer
    November 16, 2013

    What beautiful cupcakes!!! I’m posting these to pinterest :)


    1. CarolKicinski
      November 16, 2013

      Thank you so much Cassidy!

  2. Lynne H
    November 16, 2013

    Carol: They sound yummy and so healthy with oj. Problem is I can’t eat eggs and I use ground flax seed meal in their place. Is there anything else I could add to bring about the consistency since I can’t add whipped egg whites? Thanks and have a great Thanksgiving.

  3. CarolKicinski
    November 16, 2013

    Hi Lynne,
    The reason I whip the egg whites is just to give the cupcakes less of a muffin texture. I am just shooting from the hip here but what I would do is replace 2 of the eggs the way you already do and replace 1 with 3 tablespoons of applesauce mixed with 1 teaspoon of baking powder for a lighter texture. If you do it, let me know what happens!

  4. November 18, 2013

    posting this to our site as a favorite. Thanks so sharing

  5. CarolKicinski
    November 23, 2013

    Thank you so much!

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  10. March 5, 2017

    Instead of vegetable shortening, can you used coconut oil (in its firm state)?

    1. Gluten Free & More
      May 15, 2017

      Yes but not as much. I find coconut oil is much greaser than shortening and I don’t always have perfect results in baking. I would try cutting it by 1/3

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