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Orange Buttermilk Cupcakes Recipe

Orange Buttermilk Cupcakes Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling YIELD:9 servings


  • 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


  • 1. 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.
  • 2. 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 completely.
  • 3. In a small bowl, combine confectioners' sugar and remaining orange juice. Frost cupcakes. Yield: 9 servings.
Editor's Note: This recipe was tested with Splenda sugar blend.

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.