Fluffy, moist and light Orange Cupcakes with sweet orange scent topped with fresh Orange Buttercream Frosting. Preheat the oven to 350°F (176°C) and line your muffin pans with liners. You will need two pans if you are baking 14 cupcakes. Sift the dry ingredients (flour, baking powder and salt) together and set aside.
Melt the butter and stevia in the microwave for 20 seconds to soften. Add the eggs one at a time and mix. Allow the low carb cupcake mixture to stand for 5 minutes while the psyllium husk swells and absorbs the liquid. Divide the mixture between 12 cupcake cases and press gently, smoothing out the top with the back of a spoon.
Sugar-free gluten-free orange cupcakes are easy to make a tasty treat that will satisfy any low-carb sweet tooth. Keep reading to see our secret trick to make these sugar-free and gluten-free cupcakes taste like orange marmalade! Only 2g net carbs per mini-cupcake!
In a medium bowl whisk together coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt. Make a well in the center of dry mixture. Add eggs, vanilla extract, stevia (if adding), olive oil and almond milk. Mix until ingredients are well combined.