Dreamy Orange Cupcakes Recipe
Dreamy Orange Cupcakes Recipe photo by Taste of Home
Next Recipe

Dreamy Orange Cupcakes Recipe

Read Reviews
Publisher Photo
The classic vanilla-orange flavor combination comes through in these yummy cupcakes made for the lactose-intolerant. Sprinkles add a touch of fun to these travel-ready treats. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 24 servings


  • 6 large egg whites
  • 3 large eggs
  • 1 cup sugar
  • 3/4 cup vanilla soy milk
  • 1/3 cup canola oil
  • 1/3 cup unsweetened applesauce
  • 1/3 cup plus 1/4 cup thawed orange juice concentrate, divided
  • 3 cups all-purpose flour
  • 1 tablespoon plus 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1-1/2 cups confectioners' sugar
  • Assorted sprinkles, optional

Nutritional Facts

1 cupcake (calculated without sprinkles): 164 calories, 4g fat (0 saturated fat), 26mg cholesterol, 249mg sodium, 29g carbohydrate (16g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. Preheat oven to 350°. Line 24 muffin cups with paper liners.
  2. In a large bowl, beat egg whites, eggs, sugar, soy milk, oil, applesauce and 1/3 cup orange juice concentrate until well blended. In a small bowl, whisk flour, baking powder and salt; gradually beat into egg mixture.
  3. Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. In a small bowl, mix confectioners' sugar and remaining orange juice concentrate until smooth. Dip cupcakes into glaze. If desired, decorate with sprinkles. Let stand until set. Yield: 2 dozen.
Originally published as Dreamy Orange Lactose-Free Cupcakes in Healthy Cooking August/September 2008, p56

Reviews for Dreamy Orange Cupcakes

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
BakerMel User ID: 7300554 158096
Reviewed Jun. 12, 2013

"llynettew18: Seeing how egg whites tend to dry out cakes/cupcakes, I suggest to decrease the amount of egg whites and see if that helps."

llynettew18 User ID: 2715543 105437
Reviewed Aug. 29, 2009

"I made these for my niece who has a milk allergy. Turns out, the cupcakes are pretty gross. I recommend looking for a different recipe. The cupcakes are too stiff and the glaze is very tart."

Elizabeth14 User ID: 4174547 179136
Reviewed Jun. 1, 2009

"This would be great for my son, who has a milk allergy, except that he also has an egg allergy. I understand how to substitute for eggs when they are binders with applesauce, but how would you substitute for all the egg whites and whole eggs in this recipe?"

NightingaleJen User ID: 3891909 105433
Reviewed Jun. 1, 2009

"I'm supposing real milk is all right for those of us allergic to soy, though? LOL"

r_sanders731 User ID: 1367394 89623
Reviewed Jun. 1, 2009

"Glad to see recipes for those who are Lactose Intolerant."

Loading Image