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Dreamy Orange 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. —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    2 dozen


  • 6 large egg whites
  • 3 large 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 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


  • Preheat oven to 350°. Line 24 muffin cups with paper liners.
  • In a large bowl, beat egg whites, eggs, sugar, soy milk, oil, applesauce and 1/3 cup orange juice concentrate until well blended. In a small bowl, whisk flour, baking powder and salt; gradually beat into egg mixture.
  • Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  • In a small bowl, mix confectioners' sugar and remaining orange juice concentrate until smooth. Dip cupcakes into glaze. If desired, decorate with sprinkles. Let stand until set.
Editor's Note
Decorative cupcake liners can be found at
Nutrition Facts
1 cupcake (calculated without sprinkles): 164 calories, 4g fat (0 saturated fat), 26mg cholesterol, 249mg sodium, 29g carbohydrate (16g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

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Average Rating:
  • Madelynn
    Jul 9, 2018

    No comment left

  • BakerMel
    Jun 12, 2013

    llynettew18: Seeing how egg whites tend to dry out cakes/cupcakes, I suggest to decrease the amount of egg whites and see if that helps.

  • llynettew18
    Aug 29, 2009

    I made these for my niece who has a milk allergy. Turns out, the cupcakes are pretty gross. I recommend looking for a different recipe. The cupcakes are too stiff and the glaze is very tart.

  • Elizabeth14
    Jun 1, 2009

    This would be great for my son, who has a milk allergy, except that he also has an egg allergy. I understand how to substitute for eggs when they are binders with applesauce, but how would you substitute for all the egg whites and whole eggs in this recipe?

  • NightingaleJen
    Jun 1, 2009

    I'm supposing real milk is all right for those of us allergic to soy, though? LOL

  • r_sanders731
    Jun 1, 2009

    Glad to see recipes for those who are Lactose Intolerant.