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Orange Buttermilk Cupcakes Recipe

Orange Buttermilk Cupcakes Recipe photo by Taste of Home

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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

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Orange Buttermilk Cupcakes Recipe

Prep: 20 min. Bake: 20 min. + cooling

Yield: 9 Servings

20 20 40

Ingredients

3 tablespoons butter, softened
1/3 cup packed brown sugar
1/4 cup sugar blend
1 teaspoon grated orange peel
1 egg
1 egg white
2 tablespoons plus 2-1/2 teaspoons orange juice, divided
1-1/4 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
2/3 cup buttermilk
1/2 cup confectioners' sugar

Directions

In a large bowl, beat the butter, brown sugar, sugar blend and orange peel. Beat in the egg, egg white and 2 tablespoons orange juice. Combine the flour, baking powder, baking soda, salt and ginger; gradually add to the butter mixture alternately with buttermilk, beating well after each addition.
Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
In a small bowl combine confectioners' sugar and remaining orange juice. Frost cupcakes. Yield: 9 servings.

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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Reviews for Orange Buttermilk Cupcakes

Orange Buttermilk Cupcakes

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(1-10) of 16 reviews

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Reviewed on Apr. 01, 2013 by tiramisufc16

These cupcakes are just amazing. I will make them again and again. Thanks for sharing the recipe.

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

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?