Diabetic Cooking

Orange Cupcakes with Orange-Ginger Frosting



  • 1 1/2 cups all-purpose flour
  • 1/3 cup tapioca or potato starch
  • 1/3 cup nonfat instant dry milk powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • 3/4 cup sugar substitute*
  • 10 tablespoons unsalted butter
  • 3 large eggs
  • 3/4 cup nonfat milk
  • 1/4 cup nonfat half-and-half
  • 2 tablespoons fresh orange juice
  • 1 teaspoon orange extract
  • 1 teaspoon grated orange peel
  • Orange-Ginger Frosting


Preheat oven to 350°F. Place paper liners in 2 (12-cup) muffin tins.

In medium bowl whisk together flour, tapioca, milk powder, baking powder, baking soda, and salt.

Combine sugar, sugar substitute, and butter in mixing bowl; beat on medium speed until creamy, about 1 to 2 minutes. Add eggs, 1 at a time, with motor running, scraping sides of bowl to incorporate each egg.

In small bowl blend milk and half-and-half; reserve. Alternatively spoon flour mixture and milk mixture into sugar-butter-egg mixture; end with flour mixture; mix with spatula just until smooth.

In small bowl combine last 3 ingredients; add to flour mixture; mix with spatula just until blended. Carefully spoon batter into paper liners, about 1/4 to 1/2 full. Bake 15 to 20 minutes, or until lightly browned, and centers spring back to the touch. Cool 5 minutes; remove cupcakes to wire racks to finish cooling before frosting.

*Note. This recipe was tested using sucralose-based sugar substitute.

Yield: 24 servings.

Serving size: 1 cupcake with 1 to 2 tablespoons frosting per serving.

Nutrition Facts Per Serving:

Copyright Diabetic Cooking.