Orange Buttermilk Cupcakes
This is our all-time favorite dessert, and it’s lower in fat than many cakes. You’ll be surprised how well the citrus flavor comes through in every bite.
PREP: 20 MIN. • BAKE: 20 MIN. + COOLING MAKES: 9 SERVINGS
3 Tbsp. butter, softened
¹ ₃ cup packed brown sugar ¹₄ cup sugar blend
1 tsp. grated orange zest 1 large egg
1 large egg white
2 Tbsp. plus 2¹ ₂ tsp.
orange juice, divided
1¹ ₄ cups cake flour
³₄ tsp. baking powder ¹₄ tsp. baking soda
¹₄ tsp. salt
¹₄ tsp. ground ginger
²₃ cup buttermilk
¹₂ cup confectioners’ sugar
In a large bowl, beat the butter, brown sugar, sugar blend and orange zest. Beat in the egg, egg white and 2 Tbsp. orange juice. Combine flour, baking powder, baking soda, salt and ginger; gradually add to butter mixture alternately with buttermilk, beating well after each addition.
2. Coat nine muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° until a toothpick inserted in center comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine the confectioners’ sugar and remaining orange juice. Frost cupcakes.
NOTE This recipe was tested with Splenda sugar blend.
1 CUPCAKE 201 cal., 5g fat (3g sat. fat), 35mg chol., 208mg sod., 37g carb. (21g sugars, 0 fiber), 3g pro.