Cake Flour...Orange Buttermilk Cupcakes

I found this recipe online from Taste of Home 2009. As I had buttermilk and a orange to use up, I decided to try it. Everyone thought they were good, stayed moist, the texture is good and they are fairly simple to make. A good way to use up that last orange lingering in your refrigerator. If you don't have any buttermilk sour some milk. 

12 to 16 Servings Prep: 20 min. Bake: 20 min. + cooling
3 tablespoons butter, softened
1/3 cup packed brown sugar
1/4 cup sugar 
1 teaspoon grated orange peel
1 egg
1 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
In a large bowl, beat the butter, brown sugar, sugar 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. Start and end with flour.
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 to0 cool.
In a small bowl combine confectioners' sugar and remaining orange
juice. Frost cupcakes. 


  1. Yum! A little bit like the Hostess orange cupcakes, which I preferred to the chocolate ones. 😊

    1. I don't think I have ever had orange Hostess cupcakes. My husband loved the chocolate ones.


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