Orange Buttermilk Cupcakes
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
YIELD: 9 servings.
Simple and delicious, this is our all-time favorite low-fat dessert. You'll be surprised how well the citrus flavor comes through in every bite.
Ingredients
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3 tablespoons butter, softened
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1/3 cup packed brown sugar
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1/4 cup sugar blend
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1 teaspoon grated orange zest
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1 large egg, room temperature
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1 large egg white, room temperature
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2 tablespoons plus 2-1/2 teaspoons orange juice, divided
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1-1/4 cups cake flour
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3/4 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/4 teaspoon ground ginger
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2/3 cup buttermilk
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1/2 cup confectioners' sugar
Directions
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1.
In a large bowl, beat the butter, brown sugar, sugar blend and orange zest. 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.
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2.
Coat 9 muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
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3.
In a small bowl, combine confectioners' sugar and remaining 2 1/2 teaspoons orange juice. Frost cupcakes.
Nutrition Facts
1 cupcake: 201 calories, 5g fat (3g saturated fat), 35mg cholesterol, 208mg sodium, 37g carbohydrate (21g sugars, 0 fiber), 3g protein.
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