Little orange clementine cupcakes

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Mini cupcakes made with almond flour with loads of zest!

Yields 20 minis


  • 60g unsalted butter at room temperature
  • 55g (1/4 cup) granulated sugar
  • 1 egg, lightly beaten
  • zest of 1/2 an orange or 1 clementine
  • 40g almond meal
  • 50g (1/3 cup) all-purpose flour, sifted
  • 1/4 teaspoon baking powder
  • 60mls (1/4 cup) orange juice
  • 1 egg white

For the cream cheese frosting

  • 125 cream cheese, at room temperature
  • 60g unsalted butter, at room temperature
  • 1/4-1/2 cup icing sugar, sifted
  • 1-2 teaspoons orange zest (to taste)


  1. Preheat oven to 350˚F.
  2. Cream butter and sugar with an electric hand beater or in a stand mixer fitted with the paddle attachment until pale in colour and smooth.
  3. Add the egg and zest and beat to combine well.
  4. Using a rubber spatula, incorporate the almond meal, flour and baking powder. the mixture will be quite stiff.
  5. Add the orange juice, stirring gently to combine.
  6. In a separate bowl, whip the egg white to soft peaks.
  7. Fold the egg white into the almond meal mixture, being careful not to over-mix.
  8. To fill mini cupcake liners, use a teaspoon or place the batter into a piping bag and pipe the mixture into the baking cups.
  9. Bake for 15 minutes or until a toothpick inserted into the middle of the cakes comes out clean.
  10. Serve with a sprinkle of icing sugar or allow to cool completely before icing.
  11. To make the cream cheese frosting:
  12. Combine cream cheese, zest and butter with an electric hand-held beater or a stand mixer fitted with a paddle attachment until soft and creamy.
  13. Gradually add the icing sugar (to taste – I like mine on the tart side), mixing to combine well.


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