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Dreamy Orange Lactose-Free Cupcakes

 Dreamy Orange Lactose-Free 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: 25 min. Bake: 20 min. + cooling


  • 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 King Arthur Unbleached 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


  • In a large bowl, beat the egg whites, eggs, sugar, soy milk, oil,
  • applesauce and 1/3 cup orange juice concentrate until well blended.
  • Combine the flour, baking powder and salt; gradually beat into egg
  • mixture just until blended.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for
  • 18-22 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pans to wire
  • racks to cool completely.
  • For glaze, in a small bowl, combine the confectioners' sugar and

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Dreamy Orange Lactose-Free Cupcakes (continued)

Directions (continued)

  • remaining orange juice concentrate. Dip cupcakes into glaze;
  • decorate with sprinkles if desired. 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.