Low Carb Orange Creamsicle Cupcake Recipe

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This low carb orange creamsicle cupcake recipe was the flavor of the week for us at the recent Nolensville Farmer’s Market. It’s absolutely dreamy and just the right balance of orange and vanilla.

Do you remember how refreshing the creamsicle was when you were a kid? It was one of my favorites with vanilla ice cream centered between orange sherbet. There is something about the combination of orange and vanilla that soothes the soul. It’s a happy bite.

This low carb orange creamsicle cupcake is really a combination of two recipes already posted here at Spinach Tiger, and I can’t believe I’ve never put this together before. Orange cake and Low Carb Vanilla buttercream are just brilliant together.

Keto Orange Creamsicle Cupcake

Made with my orange cake batter, using real whole navel oranges, the orange taste is bright, fresh and has a wow factor.

You can make this recipe into an 8 inch layer cake, 12 extra large cupcakes, or a six inch triple layer cake. You will need more frosting for layer cakes than cupcakes.

Why I Use Swerve and What is it?

Ingredients for Low Carb Orange Creamsicle Cupcake Recipe

Macros: Net Carbs – 4 (see more nutrition in recipe)

You might be surprised that you can enjoy something orange and it still be “keto.” This recipe uses the entire orange, including orange peel, which adds fiber and there is one orange per 12 servings. This is very different than a sugar spiking glass of orange juice. There are only 4 net carbs per cupcake if you make 12.

Ingredients for Low Carb Vanilla Buttercream

low carb vanilla buttercream

More Keto Citrus Recipes from Spinach Tiger

Keto Creamsicle Cupcakes
Print Recipe
5 from 1 vote

Low Carb Orange Creamsicle Cupcakes

Grain Free, Sugar Free, Low Carb Orange Creamsicle Cupcakes
Prep Time15 mins
Cook Time20 mins
Course: Cake, Dessert
Cuisine: American
Keyword: cranberry orange bread, keto cake, orange cake
Servings: 12 slices
Calories: 394kcal

Equipment

  • Muffin Liners
  • Vitamix Blender (Or super blender)
  • Baking Sheet

Ingredients

Preparation for Bundt Pan

    Bundt Cake

    • 1 large navel orange

    Dry Ingredients

    Wet Ingredient Group

    Vanilla Buttercream

    Instructions

    • Spray liners with baking spray. This batter may make more than 12 depending on the liners you are using.
    • Preheat oven to 350 Degrees. Keep on bake, not convection bake if oven has that mode to keep from browning, but it's fine to use a convection oven too.

    Orange Mixture

    • Wash Navel orange and trim off the bottom, if necessary.
    • Cut into quarters. Put in cold water. Bring to boil for 30 minutes. Drain. Reserve 1/4 cup water.
    • Add to Vitamix or super blender. Pulse until you have a texture of course puree, with a little bit of zest showing. You may need to add a little of the reserved water in bottom of blender. Set aside to cool. This can be made up to 3 days ahead and refrigerated. It can also be made ahead and frozen.
    • Reserve a tablespoon of orange mixture for the glaze.

    Dry Ingredients

    • Whisk together almond flour, coconut flour, baking powder, salt, xanthan gum, Swerve granulated. Set aside.

    Make Batter

    • Beat eggs for five minutes. I use my whipping wand.
    • Slowly stream in oil.
    • Add vanilla extract.
    • Add orange mixture to batter.
    • Add dry mixture beating on low.
    • Use an Ice cream scoop to scoop batter onto each liner.
    • Bake for 15 to 22 minutes depending on what liner you use. Use a food thermometer. It needs to be between 207 and 210 F.
    • Cool completely before frosting.

    Low Carb Vanilla Buttercream

    • Whip butter for a few minutes.
    • Add vanilla.
    • Add confectioner's sweetener 1/2 cup at a time, until all is mixed thoroughly.
    • Top each cake with buttercream.

    Notes

    Swerve Confection: You can put Swerve (or Lakanto) into a Vitamix and pulse to make a confectioner’s sweetener.
    You can skip the glaze and sprinkle with confectioner’s sweetener as an option.

    Nutrition

    Serving: 1of 12 | Calories: 394kcal | Carbohydrates: 9g | Protein: 8g | Fat: 37g | Fiber: 4g

    Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

    If you love this recipe, please give it five stars. It means a lot. xoxo

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    4 Comments

    1. Hey Angela, Thanks for the recipe. On weekends, I like cooking favorite recipes for my kids. I work as a Project Manager at DomesticWorker.ae, a Dubai maid hire agency. I always try to balance my career and family equally. I tried your Low Carb Orange Creamsicle Cupcakes for my kids last week. I baked carefully as per your instructions. The orange mixture is the key part of this recipe and gives the exact flavor to the cake. So, need more focus while preparing the mixture. My kids really loved it and requested me to bake it again the coming weekend also.

      Thanks
      Bella Matthew
      Project Manager at DomesticWorker.ae
      (https://www.domesticworker.ae)

    2. I have made your orange cake and it was amazing! Needless to say, I’m stoked about this new version (I will jump at any chance to put frosting on something!) Question: Since we’re using frosting, do we need to apply the glaze to the cake, too; or can we just frost it?

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