Gluten-Free Orange Creamsicle Cupcakes

READY IN: 50mins




  • For the batter: Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Place 12 paper liners in a cupcake pan.
  • Combine the coconut milk and apple cider vinegar in a small bowl, set aside to curdle.
  • Sift together the sorghum flour, potato starch, cornstarch, baking powder, baking soda and salt in a large bowl. Stir in the coconut milk and apple cider mixture. Add the granulated sugar, orange juice, oil and vanilla extract. Whisk for 1 minute. The batter should become smooth and start to thicken up. Fill each cupcake liner two-thirds full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes.
  • Cool the cupcakes until no longer warm to the touch, 30 minutes.
  • For the frosting: Add the butter and shortening to large bowl and whisk together. Sift in the confectioners' sugar. Pour in the orange juice, zest and vanilla extract, and whisk until smooth.
  • Spread the frosting (about 3 tablespoons each) onto the cooled cupcakes.