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!
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.
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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.
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.
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)
- 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.
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