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Orange Buttermilk Cupcakes Recipe
Orange Buttermilk Cupcakes Recipe photo by Taste of Home
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Orange Buttermilk Cupcakes Recipe

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

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

Nutritional Facts

1 cupcake: 201 calories, 5g fat (3g saturated fat), 35mg cholesterol, 208mg sodium, 37g carbohydrate (21g sugars, 0g fiber), 3g protein .

Directions

  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.
Originally published as Orange Buttermilk Cupcakes in Taste of Home's Cupcake of the Week Newsletter 2010, p5/17/10


Reviews for Orange Buttermilk Cupcakes

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
tiramisufc16 User ID: 7208113 62602
Reviewed Apr. 1, 2013

"These cupcakes are just amazing. I will make them again and again. Thanks for sharing the recipe."

MY REVIEW
lljbc1 User ID: 5823441 67162
Reviewed Feb. 19, 2011

"would make again with changes,found them a little bland,would add 1 tsp vanilla, also use frozen orange juice, undiluted, also since they are low fat don't use paper liners, they will stick!!"

MY REVIEW
farmfoohoodled User ID: 5085358 132634
Reviewed May. 24, 2010

"My kids and I liked these cupcakes, even though they didn't rise as high as the picture. Maybe I don't have the same size muffin tin that others may have. As for the sugar blend, I just use half Splenda and half sugar to equal the amount of sugar blend called for. It seems to work for me in other recipes. Thanks for sharing!"

MY REVIEW
angminch User ID: 404277 62601
Reviewed May. 19, 2010

"My 5yr old LOVED these cupcakes!!"

MY REVIEW
Rafftina User ID: 2637529 145895
Reviewed May. 19, 2010

"These cupcakes were wonderful. My husband and son- in- law ate all but the 2 I hide. Good even without the frosting."

MY REVIEW
sharonanne2 User ID: 1348481 58496
Reviewed May. 18, 2010

"Simply double it for table sugar. I intend on trying the recipe with Whey Low Granular D and the powdered version too. I get mine from http://wheylow.com (it's not cheap) but if you can't have sugar, it is WONDERFUL. Plus you can bake it 1:1, same as sugar. I particularly love WLD for baking fruit pies, AMAZING!

Warmly,
Sharon Anne"

MY REVIEW
moermangirl User ID: 5046767 153443
Reviewed May. 18, 2010

"Regular white sugar can be substituted for Splenda or sugar blend. I know many people who do the opposite and subsitute Splenda for sugar straight across."

MY REVIEW
finalboss User ID: 4644582 148339
Reviewed May. 18, 2010

"I would just like for someone to say if this is as yummy as it sounds... but all of you are repeating the same complaint instead. =("

MY REVIEW
debrarunning@hotmail.com User ID: 1322545 67330
Reviewed May. 18, 2010

"Was planning on making this but noticed 'sugar blend'.....some reviews say it's Splenda...since I can't use 'splenda' type sugars, what can be used instead and what quantities?"

MY REVIEW
cathy27 User ID: 3342857 67329
Reviewed May. 17, 2010

"would like the nutrional facts for the recipes. It would be nice if you put them on all your recipes"

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