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Orange Buttermilk Cupcakes

 Orange Buttermilk Cupcakes
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
9 ServingsPrep: 20 min. Bake: 20 min. + cooling

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

2 of 2

Orange Buttermilk Cupcakes (continued)

Directions (continued)

  • completely.
  • In a small bowl, combine confectioners' sugar and remaining orange
  • juice. Frost cupcakes. Yield: 9 servings.
Nutritional Facts: 1 cupcake equals 201 calories, 5 g fat (3 g saturated fat), 35 mg cholesterol, 208 mg sodium, 37 g carbohydrate, trace fiber, 3 g protein.