Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter, softened

  2. 1/3 cup packed brown sugar

  3. 1/4 cup sugar blend

  4. 1 teaspoon grated orange peel

  5. 1 egg

  6. 1 egg white

  7. 2 tablespoons plus 2-1/2 teaspoons orange juice, divided

  8. 1-1/4 cups cake flour

  9. 3/4 teaspoon baking powder

  10. 1/4 teaspoon baking soda

  11. 1/4 teaspoon salt

  12. 1/4 teaspoon ground ginger

  13. 2/3 cup buttermilk

  14. 1/2 cup confectioners' sugar

Instructions Jump to Ingredients ↑

  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. 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. In a small bowl combine confectioners' sugar and remaining orange juice. Frost cupcakes. Yield: 9 servings.


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