Heartmade Blog

Orange Blossom Cupcakes with Orange Kissed Cashew Cream




Know my favorite dance? The Happy Indepen-DANCE. Get it?




Alright, maybe that’s only funny after eating an entire batch of these Orange Blossom Cupcakes with Orange Kissed Cashew Cream. I would say it’s the sugar high, but these are sugar-free as well as gluten-free, so I’m not really sure what’s going on.


Anyhoo, I made these cupcakes for my dear “gringuita” friends who are celebrating their birthday today. Yee ha! Potluck-friendly cupcakesperfect to match the Forth of July festivities. Minus the fire-farts.


You see, I was lucky to call “the States” my home-away-from-home for six years – four of them in Evanston, Illinois (going to Northwestern University) + two of them living downtown Chicago (getting my Masters at The School of The Art Institute of Chicago). Fun times.


I was fortunate to presence many firework shows + drink one too many red/white/blue jello shots + oh em gee savor what a real BBQ should taste like. American’s sure know who to live big + rock their grill. That’s for sure. I only hope they’ve left a little room for dessert this time, cuz I baked cupcakes. And they are divine.


World Cup aficionados, these are for you too!


Here’s how to make em':


cupcake ingredients

  • 3 cups almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 2 tablespoons orange blossom
  • 2 eggs
  • Desiccated orange, for topping (the zest of 1 orange also works)


frosting ingredients

  • 2 cups raw cashews, soaked for 3 hours + drained + rinsed
  • 4 Medjool dates, pitted
  • 1 tablespoon coconut oil
  • 1/2 vanilla bean, scrapped
  • 1/4 teaspoon salt
  • 1 freshly-squeezed orange
  • Maple syrup, to taste





Preheat the oven to 325° F to make the Orange Blossom Cupcakes first.


Combine flour + salt + baking soda in a bowl. In a separate bowl, combine coconut oil + maple syrup + orange juice + eggs.


Mix dry with wet until well incorporated.


Divide batter among cupcake tins, filling 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cupcakes on wire rack.


To make the Orange Kissed Cashew Cream, place cashews + dates + coconut oil + vanilla bean + salt in a high speed blender + pulse. Add orange juice little by little until you reach a smooth consistency. Add maple syrup until it’s sweet enough for your tastebuds. Store in an airtight container in the refrigerator for 1 hour before piping the cupcakes.





To serve, whip cupcakes with the decadent cream + top with orange zest or unsweetened desiccated orange.





Next week, I’m coming back to share some secret projects I’ve been working on. So happy to finally reveal these behind the scenes + get back to Friday Video Time-making. Have you missed me? I’ve sure missed YOU!


To my American friends, I hope you have a magical Forth of July weekend. To my Brazilian + Colombian + German + French, may the best team win!


Okay, I’ll stop rambling now.  Just make these cupcakes you guys. You’re gonna LOVE them.



Mayi Carles


Photo Credit

Marcela Macias

4 Responses to Orange Blossom Cupcakes with Orange Kissed Cashew Cream

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>