Orange Cream Cupcakes (Grain, Dairy, Nut Free)

I was having trouble deciding which type of Easter dessert I wanted to post today so I did a little facebook poll on what you wanted to see for Easter. The choices were a carrot cake and a springtime citrus-y cupcake. I was hoping one would be a clear front runner, but it was so neck and neck that it actually confused me even more about which one to post.

I ended up going the citrus cupcake route only because I realized I ran out of carrots and would have had to run to the store. I was feeling super lazy today and didn’t feel like going out. Sorry to all those that voted carrot cake but laziness won out this time around.

I don’t know about you, but I am not a fan of winter and cold weather. Every year I anxiously await spring when the sun is shining, the birds are singing and the flowers are blooming. It’s like a breath of fresh air for me and I just love it. And these cupcakes remind me of spring. They are light and refreshing and are like that perfect warm spring day.

These are super easy to make and would make a delicious healthier alternative to the traditional flour and sugar filled Easter cupcakes. Plus they are so cute and delicious!

Orange Cream Cupcakes

Makes 10 cupcakes

Ingredients:

4 eggs

2 oranges, zested and juiced (about 1/2 cup of juice)

¼ cup coconut oil or butter, melted

¼ cup milk of choice (coconut from can or box, almond, dairy, etc)

¼ cup pure raw honey

1 tsp pure vanilla extract

½ cup coconut flour

1 tsp baking soda

¼ tsp sea salt

Icing:

1 egg white

¼ cup pure raw honey

2 tsp pure vanilla extract

zest from one additional orange

pinch of salt

Optional toppings: clementine or mandarin slices

DIRECTIONS:

Preheat oven to 350. In a bowl, combine the eggs, orange juice and zest, coconut oil or butter, milk, honey and vanilla. Add in the coconut flour, baking soda and salt. Stir until combined. Pour batter into lined muffin pans. Bake for 18-20 minutes or until cooked through. Let cool. When cooled, frost your cupcakes with icing. Top with sliced clementine or mandarin slices. Enjoy!

For the icing:

Put your honey in a small pot over medium low heat. Bring to a boil. Reduce heat and let simmer for 2-3 minutes, stirring often. Add in the vanilla extract and the pinch of salt. Stir until combined.

Whip your egg white with a hand or stand mixer until peaks form. Once peaks form, slowly drizzle the honey mixture in the egg whites while the mixer is still whipping. Keep whipping until all the honey is blended and the mixture is very creamy. Add in the orange zest. Whip for a few more seconds until everything is well combined.