A HEALTHIER CUPCAKE: ORANGE-BUTTERMILK CUPCAKES WITH CREAM CHEESE FROSTING

Start to finish: 1 1/2 hours (40 minutes active)

Makes 18 cupcakes

CUPCAKE INGREDIENTS

• 1 cup all-purpose flour

•1 cup whole-wheat pastry flour

•1 teaspoon baking powder

•1/2 teaspoon baking soda

•1/2 teaspoon salt

•3/4 cup granulated sugar

•1/2 cup nonfat buttermilk

•1/2 cup frozen orange juice concentrate

•1/3 cup canola oil

•2 large eggs

•1 teaspoon vanilla extract

FROSTING INGREDIENTS

•8 ounces reduced-fat cream cheese, softened

•1/3 cup powdered sugar

•2 tablespoons frozen orange juice concentrate

DIRECTIONS

Heat the oven to 350 F. Line 18 muffin tins with cupcake liners.

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

In another medium bowl, combine the granulated sugar, buttermilk, orange juice concentrate, oil and eggs. Whisk thoroughly until the orange juice concentrate is dissolved.

Add the wet ingredients to the dry and fold 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. Cool the pans on a rack until the cupcakes are cool enough to handle. Remove the cupcakes from the pan and cool completely on a rack before frosting, about 40 minutes.

To make the frosting, in a medium bowl combine cream cheese, powdered sugar and orange juice concentrate. Use an electric mixer to beat until smooth and creamy.

Nutrition information per serving (values are rounded to the nearest whole number): 175 calories; 60 calories from fat; 7 g fat (2 g saturated; 0 g trans fats); 26 mg cholesterol; 26 g carbohydrate; 4 g protein; 1 g fiber; 179 mg sodium.