If you saw my last post where I mentioned wanting to make green coconut “grass”-topped cupcakes, you probably saw these coming!
Cliché or not, I can’t think of a more perfect springtime dessert.
My Orange Creamsicle Cupcakes were inspired by Orange Chiffon Cake, which is typically light and spongy with a moist, tender crumb thanks to the addition of oil. When I think of Easter, I think of this cake because my mom would make a lamb-shaped Orange Chiffon Cake every year. It was always a special thing for her because she used a mold that had been her grandmother’s to make it.
My mom would frost the cake and coat it in coconut to make it look like lamb’s fur, and I think I remember her using jelly beans for eyes. It was cute, but honestly, it was never my favorite cake. It was a bit too dry for my liking, but mostly, I attribute my dislike of it to the fact that until recently, I was not a fan of any citrus-flavored confection. Times (and my tastes) have changed, friends.
I recently thought of that cake and immediately knew I wanted to come up with my own grain-free, naturally-sweetened version. I wanted a creamsicle-like flavor, so I added vanilla bean paste along with orange zest. It is such a lovely combo.
These cupcakes…oh wow. I know they aren’t the prettiest, but please don’t let my atrocious frosting skills put you off (we'll call them rustic, lol). They have it where it counts and that’s taste! Other than the orange flavor, they don’t share much in common with the dry Orange Chiffon Cake I remember as a kid. My Orange Creamsicle Cupcakes are light, fluffy, and moist with a soft, tender crumb, and sweetly scented of orange and vanilla.
And I have to say, the texture of these cupcakes is so much like regular cake, you’d be hard-pressed to believe anyone who told you that these cupcakes are gluten-free unless you saw the ingredient list yourself. (I kid you not – try them and see!)
I used my Naturally-Dyed Green Coconut to decorate these!Print