Orange Buttermilk Cupcakes

Name: Orange Buttermilk Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 9 servings.
Ingredients: 3 tablespoons butter, softened; 1/3 cup packed brown sugar; 1/4 cup sugar blend; 1 teaspoon grated orange zest; 1 large egg; 1 large 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

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

Ingredients

3 tablespoons butter, softened
1/3 cup packed brown sugar
1/4 cup sugar blend
1 teaspoon grated orange zest
1 large egg
1 large 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 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.
Coat nine 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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine confectioners' sugar and remaining orange juice. Frost cupcakes.

Editor's Note

This recipe was tested with Splenda sugar blend.

Nutrition Facts

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

Originally published as Old-Fashioned Orange Buttermilk Cake in 2010 Taste of Home's Weekly Cupcake Newsletter

Reviews

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tiramisufc16

Apr 1, 2013

These cupcakes are just amazing. I will make them again and again. Thanks for sharing the recipe.
lljbc1

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!!
farmfoohoodled

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!
angminch

May 19, 2010

My 5yr old LOVED these cupcakes!!
Rafftina

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.
sharonanne2

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
moermangirl

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.
finalboss

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. =(
debrarunning

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?
cathy27

May 17, 2010

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