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Dreamy Orange Cupcakes

 Dreamy Orange Cupcakes
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.—Healthy Cooking Test Kitchen
24 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 6 egg whites
  • 3 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

Directions

  • Preheat oven to 350°. Line 24 muffin cups with paper liners.
  • 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.
  • 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.
  • In a small bowl, mix confectioners' sugar and remaining orange juice

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Dreamy Orange Cupcakes (continued)

Directions (continued)

  • concentrate until smooth. Dip cupcakes into glaze. If desired,
  • decorate with sprinkles. Let stand until set. Yield: 2 dozen.
Nutritional Facts: 1 cupcake (calculated without sprinkles) equals 164 calories, 4 g fat (trace saturated fat), 26 mg cholesterol, 249 mg sodium, 29 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.