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5 from 4 votes

Gluten Free Orange Creamsicle Cupcakes

An ice cream classic in cupcake form! Complete with cream filling and orange buttercream!
Prep Time1 hour
Cook Time22 minutes
Cooling time30 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: buttercream, cream, cupcakes, easy, filled cupcakes, orange, orange creamsicle
Servings: 24 cupcakes
Calories: 450kcal
Author: Amelia Farber

Equipment

  • Cupcake pans
  • Electric mixer
  • Piping tips and bags

Ingredients

For the cupcakes:

  • 3 large eggs
  • 3/4 Cup canola oil
  • 3/4 Cup sour cream
  • 2 tsp vanilla extract
  • 3 tsp orange extract
  • 1 Tbsp orange zest
  • 3/4 Cup fresh orange juice
  • 1 Cup white sugar
  • 1 Cup gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1/2 teaspoon xanthan gum)
  • 1/2 Cup sweet rice flour
  • 1/2 Cup arrowroot starch
  • 1/2 Cup packed blanched almond flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

For the filling:

  • 4 oz cream cheese
  • 1/4 Cup powdered sugar
  • 3 tsp vanilla extract
  • 1/2 Cup heavy cream

For the vanilla buttercream:

  • 1 1/2 Cups salted butter room temperature
  • 2-3 Cups powdered sugar
  • 3 tsp vanilla extract

For the orange buttercream:

  • 1 1/2 Cups salted butter room temperature
  • 3-4 Cups powdered sugar
  • 1/4 Cup fresh orange juice
  • 1 Tbsp orange extract
  • 3 tsp orange zest
  • orange food coloring optional

Instructions

  • First, make the cupcakes! Preheat the oven to 350° Fahrenheit and line two 12-cup cupcake pans with paper liners, then set aside. In a large bowl, whisk together the eggs, oil, sour cream, orange juice, zest, and extract, vanilla, and sugar until smooth. Then add in the flours, almond flour, starches, baking soda and powder, and salt, and whisk until fully combined. Scoop batter into prepared cupcake pans (each should be about 3/4 full) and bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool completely before filling and frosting.
  • While cupcakes are cooling, make the filling. In a medium bowl, beat the cream cheese until smooth, then add the vanilla and powdered sugar and beat until combined. Finally, add in the cream and beat on low speed until thick and scoopable. Scoop into a piping bag fitted with a 1/2 inch round tip.
  • Then make the two buttercreams. In a medium bowl, using an electric mixer, beat the room temp butter with one cup of sifted powdered sugar until smooth – about 3-4 minutes to lighten the color. Continue adding powdered sugar and continue to beat until smooth. Add in the vanilla and beat until smooth. Add a teaspoon of cream to thin the frosting if needed. Scoop some of the frosting into a tip-less piping bag and then cut off a 1/2 inch opening and place this bag in another piping bag fitted with your choice of piping tip (you'll be adding another bag filled with the orange buttercream so leave room.
  • Make the orange buttercream. In another medium bowl, beat the butter with 1 cup of powdered sugar until smooth, then add the orange juice, zest, and extract, and continue adding powdered sugar until thick. Add orange food coloring (optional) then beat until smooth. Repeat step from above: scoop some buttercream into a new, tip-less piping bag, cut off a 1/2 inch opening, and place this bag alongside the vanilla buttercream in the one large piping bag. Practice piping this dual-colored buttercream on a paper towel to be sure it works.
  • Finally, cut out a small hole on the top of each cupcake and pipe about 1 tsp of the filling into each one. Then pipe your dual-colored buttercream on top of each cupcake. Then serve!