Orange Buttermilk Cupcakes

Total Time Prep: 20 min. Bake: 20 min. + cooling
Yield 9 servings
Test Kitchen Approved
Simple and delicious, this is our all-time favorite low-fat dessert. You'll be surprised how well the citrus flavor comes through in every bite.

Ingredients

  • 3 tablespoons butter, softened
  • 1/3 cup packed brown sugar
  • 1/4 cup sugar blend
  • 1 teaspoon grated orange zest
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • 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

  1. 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.
  2. Coat 9 muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° until a toothpick inserted in the 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 confectioners' sugar and remaining 2 1/2 teaspoons orange juice. Frost cupcakes.

Nutrition Facts

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

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