Go Back
+ servings

Gluten-Free Vanilla Orange Cupcakes with Browned Butter Cream Cheese Frosting

Vanilla, orange, and browned butter. It really doesn't get much better than that. These cupcakes are light, fluffy and decadent. The perfect treat for any occasion!
Prep Time 30 minutes
Cook Time 15 minutes
Resting time 45 minutes
Total Time 1 hour 30 minutes
Servings 15 cupcakes

Equipment

  • Stand mixer
  • Parchment paper

Ingredients
  

Vanillla Orange Cupcakes

  • ½ cup unsalted butter room temperature
  • 1 ½ cups granulated sugar
  • 2 TBSP orange zest
  • 3 eggs room temperature
  • 2 ½ cups gluten free all-purpose flour
  • 1 ½ tsp baking powder
  • ¾ tsp coarse Kosher salt
  • 1 cup milk
  • ¼ cup orange juice fresh squeezed
  • 2 TBSP vanilla extract
  • Browned Butter Cream Cheese Frosting
  • Dried orange slices for garnish

Browned Butter Cream Cheese Frosting Ingredients

  • 8 oz. cream cheese room temperature
  • 1 cup unsalted butter divided (2 sticks)
  • 4 cups powdered sugar
  • 1 each vanilla bean pod halved and scraped
  • ½ tsp coarse Kosher salt

Instructions
 

  • Preheat oven to 350°F. Line 12 muffin cups with cupcake liners.
  • Place the sugar and orange zest In the bowl of a stand mixer, fitted with the paddle attachment. Using your hands, rub the mixture between your fingers until the sugar resembles wet sand. Add the butter, and cream on high speed until it is light and fluffy, scraping down the bowl as needed.
  • Add the eggs, one at a time, and mix until well combined. Meanwhile, in a small bowl, whisk together the gluten free all purpose flour, baking powder, and salt. In a measuring cup, mix together the milk, orange juice and vanilla extract.
  • Beginning and ending with the flour mixture, add ⅓ of the flour mixture. Mix until just combined, and add ½ of the milk mixture, mixing until just combined. Repeat with another ⅓ of the flour mixture and remaining milk mixture. Finally, add the remaining flour mixture, and mix until just combined, again scraping down the bowl as needed.
  • Divide the mixture evenly among the muffin cups. Place the cupcakes in the oven, and bake for 15-18 minutes, or until the muffin springs back when gently pressed in the center (you can also insert a toothpick in the center, and pull the cupcakes from the oven when the toothpick comes out clean). Let the muffins cool in the pan for 3-4 minutes. Remove from the pan, and place on a cooling rack to cool completely.
  • While the cupcakes are cooling, prepare the frosting. Place 4 oz. of the butter in a small skillet over medium heat. Let it melt, and continue cooking, until it becomes lightly browned. AS SOON as you see small browned bits forming in the pan, remove the butter from the what. Let cool.
  • Meanwhile, place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until it becomes smooth. Add the remaining butter and the browned butter, and beat on high until well combined and smooth, scraping down the bowl as needed.
  • Add the powdered sugar, vanilla bean pod scrapings, and salt. Turn the mixer on low until all the sugar is incorporated. Scrape down the bowl, and then turn the mixer on medium for 2 minutes. Scrape down the bowl, and turn the mixer on high for 3-5 minutes, or until the frosting is light and fluffy.
  • Once the cupcakes are cool, place frosting in a piping bag, and cut the tip of the bag off. Pipe a generous amount of frosting on each cupcake.
  • If desired, you may place the orange slices onto a parchment lined baking sheet, and bake at 250°F for 2-3 hours, checking often.
Tried this recipe?Let us know how it was!