Orange-Buttermilk Cupcakes with Cream Cheese Frosting (K-Dairy)

Orange-Buttermilk Cupcakes with Cream Cheese Frosting
Makes: 18 cupcakes / Preparation time: 40 minutes Total time: 1 1/2 hours

CUPCAKES

1 cup all-purpose unbleached flour
1 cup whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar (or sucanat)
1/2 cup nonfat or low-fat buttermilk
1/2 cup frozen orange juice concentrate, thawed
1/3 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract

FROSTING

8 ounces reduced-fat cream cheese, softened
1/3 cup confectioners’ sugar
2 tablespoons frozen orange juice concentrate, thawed
Preheat the oven to 350 degrees. Line 18 muffin cups with cupcake liners.

To make the cupcakes: In a medium bowl whisk together flours, baking powder, baking soda and salt.

In another medium bowl, whisk together the sugar, buttermilk, orange juice concentrate, oil, eggs and vanilla. Fold into the flour mixture just until blended. Divide the batter among the 18 cups (each cupcake should be about half full).

Bake until the tops spring back when lightly touched and a toothpick inserted at the center comes out clean, 18 to 22 minutes. Remove from oven and cool the pan on a rack. Remove the cupcakes from pan and cool completely before frosting, about 40 minutes.

To make the frosting: In a medium bowl cream together the cream cheese, confectioners’ sugar and orange juice concentrate until smooth.

Nutritional Information:
175 calories (36% from fat), 7 grams fat (2 grams sat. fat), 26 grams carbohydrates, 4 grams protein, 179 mg sodium, 26 mg cholesterol, 1 gram fiber.

Adapted from a recipe by the Associated Press.