Sugar-free gluten-free orange cupcakes are easy to make a tasty treat that will satisfy any low-carb sweet tooth.

Keep reading to see our secret trick to make these sugar-free and gluten-free cupcakes taste like orange marmalade!

Only 2g net carbs per mini-cupcake!

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Sugar-Free Gluten-Free Orange Cupcakes (Dairy Free)

Blender cupcakes

These healthy whole orange cupcakes can be ready to eat in under 30 minutes. There are only a few steps to follow and with the help of a food processor, cupcake prep is quick and easy to clean up.

There is also a whole orange flourless cake recipe if you want to bake a beautiful healthy dessert for guests.

Blender cupcake batter

So what is my magic formula to make these healthy orange cupcakes low-carb and lower in fruit sugars? By keeping the peel on the orange.

Yes, you read that right, you add the orange peel’n’all.

The incredibly strong orange flavours and orange essential oils in the skin are what give these amazing healthy sugar-free orange cupcakes their incredible punch of flavour and so, therefore, requires only 1 orange!


Making the cupcake batter is incredibly simple with the help of a food processor. Cut an orange into quarters and remove the seeds, then toss it in your food processor. Blitz the food processor until the orange is almost pureed but still some pieces of orange peel.

Next, add the remaining ingredients to your food processor and pulse the batter until it is smooth. You will still be able to see little pieces of orange, but there shouldn’t be large pieces. 


TOP TIP: As with ALL recipes here, ALWAYS taste your batter BEFORE cooking to ensure you have added enough sweetener to suit YOUR tastebuds. Read the Ultimate Guide To Low-Carb Sweeteners.

If this is day 1 of sugar-free living for you, you may require twice the amount of sweetener as someone who has been living sugar-free for years. So don’t be afraid to add more sweeteners. The longer you live sugar-free, the less sweetener in time you will require.

More Low-Carb Dessert Recipes & Low-Carb Cake Recipes


Now that your cupcake batter is done it is time to separate your cupcakes and bake.

Scoop the batter into your mini-cupcake pans. You can add mini-cupcake liners to your pan or grease the mini-cupcake tin. Either way will work.

You should be able to get 24 mini-cupcakes from this recipe. If you run out of batter,  use a spoon to transfer some of the batter from your fullest cupcakes to the empty cups.

To bake your cupcakes preheat your oven to 180C/350F. Once the oven is hot place the cupcakes in the oven and bake for 15-20 minutes. You’ll know your cupcakes are done when a skewer or fork can be removed cleanly from the centre of a cupcake.


These cupcakes are delicious served warm with a dollop of whipped cream or sprinkled with sugar-free confectioners sugar.

If you are not dairy-free and really want to impress your guests or serve these sugar-free gluten-free cupcakes for a birthday party, then why not add creamy sugar-free frosting on top? You can even pipe some frosting or whipped cream into the center.

Mockup of Ditch The Carbs Low-carb Sweet Treats eBook

Your whole family will love these healthy mini-cupcakes. They are perfect eaten as is or dress your cupcakes up by sprinkling your favourite powdered sweetener over the top. Enjoy!


The cupcakes will need to cool completely on a wire rack before you are able to store any leftover cupcakes. 

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.

To defrost cupcakes, leave one or two on the kitchen bench at room temperature for 20 minutes. Or you can use the defrost setting on your microwave.

Cupcakes can also be reheated in the microwave if desired for 10-15 seconds.

More sugar-free baking recipes

It’s easy to find delicious and healthy sugar-free and gluten-free baking recipes.

Sugar-Free Gluten-Free Orange Cupcakes (minis)

CRAZY secret blender recipe for Sugar-Free Gluten-Free Orange Cupcakes – these are so amazing you HAVE to try them.
5 from 2 votes
Print Pin Rate
Cuisine: Gluten Free, Grain free, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Sugar-Free Gluten-Free Orange Cupcakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24 Mini-Cupcakes
Calories: 78kcal
Author: Thinlicious.com
Want to lose weight and get healthy for life—without dieting, drugs, or making yourself miserable?We can help! Tell me how!


  • Food Processor
  • Measuring cups and spoons
  • Cupcake tray


Almond and Orange Flourless Cake

  • 1 orange quartered
  • 6 eggs – medium
  • 250 g almond meal/flour
  • 1 tsp baking powder
  • 4 tbsp granulated sweetener of choice or more, to your taste
  • 1 tsp vanilla extract
  • 1/4 tsp salt


  • Place the orange quarters (make sure to remove and seeds) in the food processor and using the blade attachment, blitz until almost pureed. It is nice to see small pieces of orange peel in the final baking mix.
  • Add all the other ingredients. Pulse until smooth.
  • Divide into 24 cupcakes.
  • Bake at 180C/350F for 15-20 minutes. Test the centre with a clean fork or skewer to ensure they are cooked thoroughly.


Serving: 1Mini-CupcakeCalories: 78kcalCarbohydrates: 3gProtein: 4gFat: 6gSodium: 40mgPotassium: 46mgFiber: 1gSugar: 1gVitamin A: 72IUVitamin C: 3mgCalcium: 39mgIron: 1mg
Mockup of Ditch The Carbs Low-carb Sweet Treats eBook

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5 from 2 votes (2 ratings without comment)

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Recipe Rating


  1. Is there any other flour I can use besides almond. I’m allergic. And what kind of sweater do you suggest

    1. Hi Angie, you can’t easily swap out almond flour for other low-carb flours because they behave in different ways and require remarkably different volumes plus a differing number of eggs, so always try to use a recipe that was developed using that particular flour. As you are allergic to almonds, you could try my coconut flour cupcakes instead, if you can tolerate coconut flour. As for which sweetener I use, you may wish to read my Ultimate Guide To Sweeteners.

  2. I had a lot more than 25 mini cups with this recipe. I followed recipe exactly. Please advise.

  3. Hi Libby, I have just cooked these cupcakes and found them to be very dry, I cooked some in the small patty tins and some in the larger tins for the recommended time. Flavour is nice. Prue

  4. Rosa Morabito says:

    Also made more than 24. I checked the size of the mini cup cake tins which are the ones I have. But i’m ok with that!! Waiting for them to come out of the oven. they look so lovely when i saw this email this morning… I just had to make them!!! I need to go back to work. All this making!!!!

  5. Could you make them without the orange in them so there like normal cupcakes?

  6. Can we use mandarin oranges instead of regular oranges?

    1. Sure thing, just be aware you may have a more delicate/mild flavoured orange cupcakes, but that might be nice. Let me know how they tasted.

  7. L. Marshall says:

    You don’t say to use the peel but you say there is peel in the batter so I guess you use the peel? Since most recipes would not call for it, you might want to modify this one to tell the baker to do so. It would be helpful.

  8. 5 stars
    Did not have a mini cupcake pan so I made mini loads. They tasted fantastic and the recipe was so easy to make. Highly recommend it!

  9. I made these exactly as the recipe said, but I cooked in muffin pans as I didn’t have anything smaller. I got 18 out of the batch and they were perfect! Moist with a great kick of orange flavor (great idea to leave the peel). Hubby loved them and told me to make sure I remember how to make them! 🙂 Will definitely be making again! Oh and so easy using the food processor!

    1. Yay, I’m thrilled you love these and you love the idea to leave the orange peel. It’s such an easy way to amp up the flavour and at the same time dial down the carbs and fruit sugars.

  10. Janine Phillpot says:

    made these this am and they are seriously fantastic! I did a bit of an oops though, and thought i’d post about it in case anyone else doesn’t pay attention to the MEDIUM eggs, clearly listed in the ingredients list (we buy XL from a farm) INSERT FACE PALM HERE!!! This made my batter WAY too wet, so when i realized what i had done I added 1/4 cup psyllium husk powder, pulsed a few times to incorporate and carried on. I made 12 regular size muffins with it and baked for about 18 minutes total. They were REALLY REALLY good!!!

  11. Would this work with a lemon (peel and all) instead of the orange, or would the flavor be too strong/bitter? Would it call for more sweetening? Thanks.

  12. Hi could I try this with coconut flour (halved amount of the almond) due to new development of allergy? Thanks as these look beautiful 😍

  13. 5 stars
    Hi: I would like to know if could freeze that halfway baked. Thank you

    1. 5 stars
      I wouldn’t;t advise freezing any cake batter with raw eggs. They can be frozen however after baking.