Simple Spring Orange Buttermilk Cupcakes

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

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.

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.

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