Orange Buttermilk Cupcakes

Name: Orange Buttermilk Cupcakes
Ingredients: 3 tablespoons butter, softened; 1/3 cup packed brown sugar; 1/4 cup sugar blend; 1 teaspoon grated orange zest; 1 large egg; 1 large egg white; 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

14 ingredients

3 steps

Ingredients

3 tablespoons butter, softened
1/3 cup packed brown sugar
1/4 cup sugar blend
1 teaspoon grated orange zest
1 large egg
1 large egg white
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 nine 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 in the center comes out clean. 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 orange juice. Frost cupcakes.