Orange Pineapple Cupcakes {Grain & Gluten Free}

These orange pineapple cupcakes are refreshing and very summer-y. We were eating them as muffins with breakfast but then I decided to top them with a cool whip, marshmallow-like frosting with just a hint of orange extract and Oh. My. Goodness. they were awesome!!! These are going to be my new go-to summertime treat 🙂

Since I’m still trying to do grain free and can’t eat Rudi’s bread (which by the way has been really hard and I haven’t completely stuck to it!) I’ve revised my grain free sandwich bread. So stay tuned for that recipe along with a creamy chocolate smoothie recipe 🙂


Orange Pineapple Cupcakes {Grain Free}
 
Ingredients
  • ½ C Earth Balance Butter or Ghee, Room Temperature
  • ⅔ C Granulated Sugar (I use sifted coconut palm sugar)
  • 3 Large Eggs
  • 1¼ C Blanched Almond Flour, Honeyville Brand
  • 1 C Arrowroot Flour, divided
  • ½ Tsp. Xanthan Gum
  • 1½ Tsp. Grain Free Baking Powder
  • ¼ Tsp. Sea Salt
  • 2 Tsp. Pure Vanilla Extract
  • 1 Tsp. Pure Orange Extract
  • ¼ C Orange Juice
  • Zest Of 1 Orange
  • 20 Oz. Can Crushed Pineapples, well drained
Frosting:
  • 6 Egg Whites
  • 1 C Honey or Agave
  • Pinch of Salt
  • 1 Tsp. Pure Vanilla
  • ¼ Tsp. Pure Orange Extract (omit for vanilla frosting)
Instructions
  1. Set out butter and bring to room temperature.
  2. Preheat oven to 350 degrees.
  3. Whisk together the almond flour, ¾ C arrowroot flour, xanthan gum, salt, orange zest, and baking powder.
  4. Beat together the butter and sugar on high until well combined.
  5. Add the eggs, one at a time, scraping down the bowl as necessary.
  6. Slowly add the dry ingredients, orange juice, vanilla extract, and orange extract until well combined scraping down the bowl as necessary.
  7. In a medium-sized bowl, mix together the crushed pineapple and the remaining ¼ C arrowroot to soak up all that extra moisture. I'm sure you could probably add all the arrowroot into the dry ingredients but I'm weird and this is how I do it 🙂
  8. Fold the pineapples into the batter.
  9. Line a muffin tin with baking cups and fill each cup ⅔ full. Makes 12 - 15 cupcakes. Bake 17 - 20 minutes or until nicely browned. Allow to sit 2 minutes in pan and then transfer to wire rack to cool completely to properly set up (1-2 hours).
Frosting:
  1. Place egg whites, salt, and honey in a heatproof bowl.
  2. Place bowl over a small saucepan of water being sure that the bottom of the bowl doesn't touch the bottom.
  3. Bring to simmer over medium-low heat. Stir mixture constantly until you feel heat coming from the eggs if you place your hand over them and the consistency becomes thinner, about 7 minutes. Don't crank up the heat or the eggs will curdle and you'll have to pour mixture through a fine mesh strainer! So be patient.
  4. Remove from heat. Stir in the vanilla and orange extract. Beat on high until mixture cools and thickens, this may take 5 - 8 minutes.

 



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8 responses to “Orange Pineapple Cupcakes {Grain & Gluten Free}

  1. I’ve been trying to create a gluten-free version of my favorite pineapple muffin. Thank you for the inspiration – a little less sugar and no oraange and I should be there! Thank you, thank you!!

  2. Amanda

    I just stumbled across your blog–lovely! Do you think the frosting would work on cut out cookies? I’m looking for a gluten, dairy, sugar, and cocount free recipe for our cut out cookies–easy, right? 🙂

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