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Mandarin Poppy Seed Cupcakes


These gluten-free cupcakes are moist and flavorful with honey and mandarin orange juice. Any citrus you can find in season will work well here. The recipe is adapted from the Edible Perspective blog.

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  • 1/2 cup honey (any variety)
  • 1/4 cup coconut oil, melted
  • 3 eggs, room temperature
  • 2 tablespoons freshly squeezed mandarin orange juice
  • 2 teaspoons mandarin orange zest
  • 2 teaspoons vanilla extract
  • 3 cups blanched almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons poppy seeds


Servings 10
Preparation time 10mins
Cooking time 35mins
Adapted from


Step 1

Preheat oven to 325 degrees. Line a cupcake pan with 10 cupcake liners.

In a medium bowl, whisk together the honey, coconut oil, eggs, mandarin juice and zest and vanilla until smooth.

In a large bowl, combine almond flour, salt, baking soda and poppy seeds. Add wet ingredients to dry and stir until combined with no remaining dry spots.

Pour batter evenly into prepared cupcake pan.

Bake in preheated oven 23 to 27 minutes, until cupcakes are golden brown and a toothpick comes out clean.

Remove cupcakes from pan and let fully cool before frosting with your favorite cream cheese frosting mixed with 1 tablespoon citrus zest and topping it with additional poppy seeds.


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