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Orange Buttermilk Cupcakes

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.
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    9 servings


  • 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


  • 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.
  • Coat 9 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.
  • In a small bowl, combine confectioners' sugar and remaining orange juice. Frost cupcakes.
Editor's Note
This recipe was tested with Splenda sugar blend.
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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Average Rating:
  • coolasschic
    Jan 19, 2019

    First of all, don't make the mistake I did and assume this makes an average pan of cupcakes. It makes NINE. Fortunately I had a mini muffin tin on hand so I didn't have to show up for coffee hour at church with a measly nine cupcakes. The cakes were ok but nothing special. The glaze (confectioner's sugar liquid makes glaze) will not look like the picture. It is not frosting. I ended up using store bought frosting. Won't make these again.

  • tiramisufc16
    Apr 1, 2013

    These cupcakes are just amazing. I will make them again and again. Thanks for sharing the recipe.

  • lljbc1
    Feb 19, 2011

    would make again with changes,found them a little bland,would add 1 tsp vanilla, also use frozen orange juice, undiluted, also since they are low fat don't use paper liners, they will stick!!

  • farmfoohoodled
    May 24, 2010

    My kids and I liked these cupcakes, even though they didn't rise as high as the picture. Maybe I don't have the same size muffin tin that others may have. As for the sugar blend, I just use half Splenda and half sugar to equal the amount of sugar blend called for. It seems to work for me in other recipes. Thanks for sharing!

  • angminch
    May 19, 2010

    My 5yr old LOVED these cupcakes!!

  • Rafftina
    May 19, 2010

    These cupcakes were wonderful. My husband and son- in- law ate all but the 2 I hide. Good even without the frosting.

  • sharonanne2
    May 18, 2010

    Simply double it for table sugar. I intend on trying the recipe with Whey Low Granular D and the powdered version too. I get mine from (it's not cheap) but if you can't have sugar, it is WONDERFUL. Plus you can bake it 1:1, same as sugar. I particularly love WLD for baking fruit pies, AMAZING!Warmly,Sharon Anne

  • moermangirl
    May 18, 2010

    Regular white sugar can be substituted for Splenda or sugar blend. I know many people who do the opposite and subsitute Splenda for sugar straight across.

  • finalboss
    May 18, 2010

    I would just like for someone to say if this is as yummy as it sounds... but all of you are repeating the same complaint instead. =(

  • debrarunning
    May 18, 2010

    Was planning on making this but noticed 'sugar blend'.....some reviews say it's Splenda...since I can't use 'splenda' type sugars, what can be used instead and what quantities?