Orange Buttermilk Cupcakes Recipe

Orange Buttermilk Cupcakes Recipe photo by Taste of Home

Read reviews (16)

Rate recipe

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

[X]

Rate Orange Buttermilk Cupcakes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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