Orange Buttermilk Cupcakes

• 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

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 350u0b0 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.

butter, brown sugar, sugar blend, orange zest, egg, egg white, orange juice, cake flour, baking powder, baking soda, salt, ground ginger, buttermilk, sugar

Taken from www.tasteofhome.com/recipes/orange-buttermilk-cupcakes/ (may not work)