This recipe for Gluten Free Orange Olive Oil Cupcakes is so easy. Comes together fast with minimal ingredients and is bursting with fresh orange flavor. Olive oil and citrus flavors are made to go together. You could try this recipe with lemons, limes or even grapefruits!
If you’ve never tried an olive oil cake this could be the recipe you start with. These cupcakes are so tasty you would never know they were gluten free. Don’t let the olive oil scare you. It won’t taste like olive oil but it does something to the batter creating a tender, fluffy texture that stays moist without being dense. I think it also does something to negate the gritty grainy texture that you sometimes experience with a gluten free flour. Cupcakes made from scratch really are so much better than any box cake.
Making Cupcakes from scratch!
Fill your cupcake liners 3/4 full and in 20 min you’ll have fluffy orange cupcakes. You can top with a little powdered sugar or you can frost with any icing. I like to frost with an Orange Butter Cream icing.
I hope you enjoy these Gluten Free Orange Olive Oil Cupcakes as much as we do.
Gluten Free Orange Olive Oil Cupcake Recipe
Ingredients
- 1 1/2 cups (225g) gluten free flour (I like King Arthur Gluten Free Flour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup extra virgin olive oil
- 3 eggs (room temperature)
- 1 cup (200g) sugar
- 1 teaspoon orange extract (can use vanilla)
- 1/3 cup fresh squeezed orange juice
- zest from one large orange (or two small, you want a good tablespoon)
- 1 cup buttermilk
- 20 cupcake liners
Direction
- Preheat oven to 350°. Line a muffin pan with your cupcake liners and set aside. (You can also grease the muffin pan if you don’t have cupcake liners).
- In a small bowl sift together with a whisk gluten free flour, salt, baking soda, baking powder and set aside.
- In a medium bowl whisk together olive oil, eggs and sugar. Add extract, orange juice, orange zest and buttermilk. Mix well.
- Add your dry ingredients to your orange olive oil mixture. Mix until just combined. You do not want to over mix. This can make your cake dense or tough.
- Fill your cupcake liners 3/4 full and bake for 20 minutes. Let cool completely.
These can be topped with a dusting of powdered sugar, glazed with a powdered sugar glaze or frosted with a butter cream frosting (which is my favorite I’m just sayin). These can also be made with regular flour!
