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These delightful little cupcakes have wonderful old-fashioned taste without all the fat and calories. And the creamy orange glaze will keep the kids coming back for more.—Kim Chester, Cartersville, Georgia
Editor's Note: This recipe was tested with Splenda sugar blend.
Originally published as Orange Buttermilk Cupcakes in Taste of Home's Cupcake of the Week Newsletter , p5/17/10
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Reviewed on Feb. 19, 2011 by lljbc1
would make again with changes,found them a little bland,would add 1 tsp vanilla, also use frozen orange juice, undiluted, also since they are low fat don't use paper liners, they will stick!!
Reviewed on May. 24, 2010 by farmfoohoodled
My kids and I liked these cupcakes, even though they didn't rise as high as the picture. Maybe I don't have the same size muffin tin that others may have. As for the sugar blend, I just use half Splenda and half sugar to equal the amount of sugar blend called for. It seems to work for me in other recipes. Thanks for sharing!
Reviewed on May. 19, 2010 by angminch
My 5yr old LOVED these cupcakes!!
Reviewed on May. 19, 2010 by Rafftina
These cupcakes were wonderful. My husband and son- in- law ate all but the 2 I hide. Good even without the frosting.
Reviewed on May. 18, 2010 by sharonanne2
Simply double it for table sugar. I intend on trying the recipe with Whey Low Granular D and the powdered version too. I get mine from http://wheylow.com (it's not cheap) but if you can't have sugar, it is WONDERFUL. Plus you can bake it 1:1, same as sugar. I particularly love WLD for baking fruit pies, AMAZING!Warmly,Sharon Anne
Simply double it for table sugar. I intend on trying the recipe with Whey Low Granular D and the powdered version too. I get mine from http://wheylow.com (it's not cheap) but if you can't have sugar, it is WONDERFUL. Plus you can bake it 1:1, same as sugar. I particularly love WLD for baking fruit pies, AMAZING!
Warmly,
Sharon Anne
Reviewed on May. 18, 2010 by moermangirl
Regular white sugar can be substituted for Splenda or sugar blend. I know many people who do the opposite and subsitute Splenda for sugar straight across.
Reviewed on May. 18, 2010 by finalboss
I would just like for someone to say if this is as yummy as it sounds... but all of you are repeating the same complaint instead. =(
Reviewed on May. 18, 2010 by debrarunning@hotmail.com
Was planning on making this but noticed 'sugar blend'.....some reviews say it's Splenda...since I can't use 'splenda' type sugars, what can be used instead and what quantities?
Reviewed on May. 17, 2010 by cathy27
would like the nutrional facts for the recipes. It would be nice if you put them on all your recipes
Reviewed on May. 17, 2010 by rhinde1006
Would also like to have the nutritional count. Why can't you do that for all of them?
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