Ingredients
3 tablespoons butter, softened1/3 cup packed brown sugar1/4 cup sugar blend1 teaspoon grated orange zest1 large egg, room temperature1 large egg white, room temperature2 tablespoons plus 2-1/2 teaspoons orange juice, divided1-1/4 cups cake flour3/4 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground ginger2/3 cup buttermilk1/2 cup confectioners’ sugar
Preparation
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° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine confectioners’ sugar and remaining 2 1/2 teaspoons orange juice. Frost cupcakes.
