Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake
1 cup brown rice flour
1/2 cup coconut flour
1/3 cup tapioca starch
2 teaspoon baking powder
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup canola oil
grated zest and juice of 1 orange
1/2 teaspoon gluten-free orange extract
1/2 cup 2% milk
For the icing:
1 8-oz. package
gluten-free reduced fat cream cheese at room temp.
2 cup powdered sugar
1/2 cup gluten-free light sour cream
In a medium bowl, combine the brown rice flour, coconut flour, tapioca starch, baking powder, xanthan gum and salt.
In a large bowl, beat the sugar and canola oil together with an electric mixer on medium speed. Beat in the eggs, one at a time, until a thick, smooth yellow mixture forms.
Combine the orange zest, orange juice, and orange extract
with the milk in a small bowl. Add half of the milk mixture to
the egg mixture and beat on low speed until well combined. Add
half of the flour mixture and beat just until combined. Repeat
with the remaining milk and flour mixtures. Divide the batter
evenly among the prepared muffin cups
Bake for 15-20 mins until the cupcakes spring back when the tops are pressed or until a toothpick tester comes out clean. Remove the cupcakes from the muffin tin and let them cool completely on a wire rack.
a medium bowl, beat the cream cheese and powdered sugar together
until smooth. Gradually beat in the sour cream.
Once the cupcakes are cool, use a small spatula or butter
knife to spread the icing over the tops.
Store the cupcakes in an airtight container in the refrigerator for up to 5 days.