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Glorious (and Gluten-Free!) Orange Apricot Cupcakes

There’s no need to go on a starvation diet once the holidays are over. You can still treat yourself and enjoy a dessert that is gluten free and delicious! Our gluten free Orange Apricot Mini Cupcakes are flourless, delicious, decadent,  and a perfect treat for when you’re looking for something sweet to eat!

Gluten Free Orange Apricot Mini Cupcakes with Rose Buttercream:

Makes 24 mini cupcakes

For the Cupcakes:
8 Oranges, peeled, sectioned and seeded
8 Apricots, peeled and pitted or ¼ lb. Dried Apricots
1 C Sugar
1 lb. Peeled Raw Almonds, ground to the texture of farina
1 C Pistachios, skinned and ground to the texture of farina
1 C crushed Walnuts
½ C Shredded Coconut
2 T Baking Powder
8 Large Eggs
2 T Vanilla Extract

For the Rose Buttercream:
2 sticks Butter, room temperature
1 lb box (4 C), Confectioners Sugar
1 t Rose Water
¼ t Vanilla Extract

*We like to sprinkle with Pink Decorators Sugar or Candied Rose Petals


Place the oranges in a large pot with enough water to cover and bring to a boil.

Continue to boil until the fruit is soft, 25 to 35 minutes, depending on the ripeness of the fruit. Transfer to a colander to drain, then put the tangerines in a blender and puree until smooth. Alternatively, use a hand mixer to puree the tangerines.

Place the apricots in the same pot with enough water to cover and bring to a boil. Continue to boil until the fruit is soft, 15 to 20 minutes, depending on ripeness of fresh apricots or freshness of dried apricots. Transfer to a colander to drain, then put the apricots in a blender and puree until smooth. Alternatively, puree the apricots using a hand mixer.

Preheat the oven to 350°F. Prepare two mini muffin tins with paper liners.

Meanwhile, in a medium bowl, combine the sugar, almonds, pistachios, walnuts, coconut, if using, and baking powder. Set aside.

In the bowl of a stand mixer, beat the eggs until pale yellow. Add the pureed apricots and vanilla and beat until thoroughly incorporated. With the motor running, gradually sprinkle in the nut mixture to the egg mixture and mix until smooth, 3 to 5 minutes.

Pour the batter into the mini cupcake liners and bake 35 to 40 minutes. Transfer the pan to a wire rack to cool.
For the Rose Buttercream:
Cream all ingredients in a mixer with the paddle attachment, ice the mini cupcakes with a piping bag or mini spatula.