Prep Time: 20 minutes

Cook Time: 20 minutes (plus cooling)

Total Time: 1 hour

Serves: 9

Ingredients

  • 3 tablespoons butter, salted
  • 1/3 cup packed brown sugar
  • ¼ cup sugar blend
  • 1 teaspoon grated orange zest
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • 2 tablespoons plus 2 ½ teaspoons orange juice, divided
  • 1 ¼ cups cake flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger
  • 2/3 cup buttermilk
  • ½ cup confectioner’s sugar

Instructions

  1. In a large bowl, beat butter, brown sugar, sugar blend and orange zest. Beat in egg, egg white and 2 tablespoons orange juice. Separately combine the flour, baking powder, baking soda, salt and ginger; gradually add to butter mixture alternately with buttermilk, beating thoroughly throughout.
  2. Coat 9 muffin cups with cooking spray or paper liners. Fill ¾ full with batter. Bake at 350 degrees F until a toothpick inserted in center comes out clean, about 18 to 20 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
  3. In a small bowl, combine confectioner’s sugar and remaining 2 ½ teaspoons orange juice. Frost cupcakes, and enjoy!

Nutrition Info

Calories per serving: 201

Total fat: 5 g

Saturated fat: 3 g

Sodium: 208 mg

Total Carbohydrate: 37 g

Dietary fiber: 0 g

Sugar: 21 g

Protein: 3 g

Recipe adapted from tasteofhome.com