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Orange Petite Cakes (Gluten-Free Recipe)
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Gluten Free Cupcake Recipes

Orange Petite Cakes (Gluten-Free Recipe)

Orange-flavored mini cakes frosted with orange frosting. Pipe frosting and garnish with orange slices for a real crowd pleaser.

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30 min
Prep Time
60 min
Total Time
24 petite cakes

Ingredients

Cupcakes

1/2 cup sugar

1/4 cup Land O Lakes® Butter, softened

2 tablespoons orange juice concentrate, thawed

1 large Land O Lakes® Egg

2 teaspoons freshly grated orange zest

1/2 teaspoon gluten-free vanilla

3/4 cup Gluten-Free Flour Blend (see below)

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

2 tablespoons buttermilk  

Frosting

2 cups powdered sugar

1/4 cup Land O Lakes® Butter, softened

1 tablespoon orange juice concentrate, thawed

1 teaspoon gluten-free vanilla

2 to 3 tablespoons Land O Lakes® Heavy Whipping Cream

Garnish

Candied orange fruit slices, cut into wedges, if desired

 

 *Substitute 1/2 teaspoon vinegar or lemon juice and enough milk to equal 2 tablespoons; let stand 5 minutes.

How to make

  1. STEP 1

    Heat oven to 325°F. Place paper baking cups into 24 mini (1 1/4-inch) muffin pan cups. Set aside.

  2. STEP 2

    Combine sugar and 1/4 cup butter in bowl; beat at medium speed until creamy. Add 2 tablespoons orange juice concentrate, egg, orange zest and vanilla; continue beating until well mixed. Add gluten-free flour blend, salt, baking powder and baking soda; beat at low speed until well mixed. Add buttermilk; continue beating until smooth.

  3. STEP 3

    Spoon batter evenly into prepared muffin pan cups. Bake 14-16 minutes or until toothpick inserted in center comes out clean. Cool completely.

  4. STEP 4

    Place all frosting ingredients except whipping cream in bowl, adding enough whipping cream for desired spreading consistency.

  5. STEP 5

    Pipe or frost cupcakes; garnish with orange slices, if desired.

Tip #1

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Tip #2

- To make ahead, bake cupcakes as directed; cool completely. Place unfrosted cupcakes in resealable plastic freezer bag. Freeze up to 2 months. Let stand at room temperature until thawed. Prepare frosting as directed. Frost cupcakes.

Tip #3

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Tip #4

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition (1 petite cake)

120 Calories
4.5 Fat (g)
20 Cholesterol (mg)
75 Sodium (mg)
19 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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