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Flourless Orange Cupcakes with Orange Buttercream
Recipe by Elisa P.


  • For the cupcakes: 2 oranges

  • 5 eggs

  • 4-5 tablespoons Natvia stevia blend (depending on the level of sweetness preferred, may add more)

  • 80g unsalted butter

  • 2 cups almond meal (blanched)

  • 1 teaspoon vanilla extract

  • For Orange buttercream: ¾ cup unsalted butter

  • Juice and zest of half an orange

  • ¼ teaspoon vanilla extract

  • 3 drops Natural Orange Colour (optional)

  • Piping bag with a round tip

  • 1 1/2 tablespoon of fine milled Natvia stevia blend


  • 1.

    To make the cupcakes, place two oranges in a saucepan and fill with water until it just covers them. Bring to a boil and boil for 75 minutes.

  • 2.

    Once softened, allow to cool and process (entire oranges) in a food processor into a smooth pulp. Set aside.

  • 3.

    Preheat oven to 160°C (fanforced).

  • 4.

    In a standard mixer cream the butter until pale and light. Add eggs one at a time and mix around 1 minute. Add Natvia, 1 tablespoon at a time.

  • 5.

    On low speed, add half the almond meal, then the orange pulp and the other half of the almond meal until combined.

  • 6.

    Fill baking cups just over ¾ full. They don’t rise much.

  • 7.

    Bake for 45 minutes or until lightly browned and a skewer comes out dry. Place on a cooling rack and allow to cool.

  • 8.

    For the Orange Buttercream, while the cupcakes are baking, cream the butter until pale and light.

  • 9.

    Add the natural orange color if using.

  • 10.

    Add the orange juice slowly, zest, vanilla extract and slowly add Natvia stevia blend.

  • 11.

    Once cupcakes are cool, add frosting to the piping bag and get creative!

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