Read reviews (8)
Rate recipe
Sugar substitute makes these golden cupcakes a wonderfully sweet treat, whether used for dessert or as a fast snack. Light and buttery, the divine bites make a perfect contribution to a spring baby shower or a casual ending to lunch with friends. —Taste of Home Test Kitchen
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: This recipe was tested with Splenda sugar blend.
Nutritional Facts 1 cupcake (calculated without whipped topping) equals 171 calories, 8 g fat (4 g saturated fat), 54 mg cholesterol, 171 mg sodium, 22 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
Originally published as Classic Yellow Cupcakes in Light & Tasty April/May 2006, p33
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Mar. 29, 2010 by marykathrynjohnson
I was so very disappointed with this cupcake. Baking it just not my favorite type of cooking and I was excited about an "easy thing" to have to fix. Well, I didn't want an easy thing that would be boring. We didn't even eat them all. I do not want to hurt anyone's feelings here but this is a lot of ingredients to use as well as a lot of time to have the end product be what I came up with.
Reviewed on Mar. 26, 2010 by KScales
We're sorry there was disappointment with this recipe. It was originally published in Light & Tasty magazine (now called Healthy Cooking) for a diabetic feature. Hopefully diabetics find this to be a nice treat, but for others it shouldn't be compared to regular cupcakes with more fat and sugar.Taste of Home Test Kitchen
We're sorry there was disappointment with this recipe. It was originally published in Light & Tasty magazine (now called Healthy Cooking) for a diabetic feature. Hopefully diabetics find this to be a nice treat, but for others it shouldn't be compared to regular cupcakes with more fat and sugar.
Taste of Home Test Kitchen
Reviewed on Mar. 23, 2010 by maggieaw
Ho hum, Why is this cupcake of the week, I want to know. I did make substitutions, I split the recipe in half and used regular sugar and buttermilk instead of milk. They are not bad and the texture is ok, but this recipe is nothing special. I ratcheted them up by making a ganache frosting.
Reviewed on Mar. 22, 2010 by dianemduff
NOT Classic Yellow Cake, change the name to Poorly executed yellow cake
Reviewed on Mar. 22, 2010 by asnunez
I would NOT make these again--EVER!! The ending product was just wrong on so many levels! . . . and yes, I used all of the ingredients listed in the recipe. No subs. UGH---such a waste of ingredients!
Reviewed on Jan. 20, 2009 by BrytEyz
Earlofcarleton worst cupcake recipe I ever tried to make. Took two tries and one batch was as bad as the other. More like a very dense muffin. In one day they were competly dried out and not eatable.
worst cupcake recipe I ever tried to make. Took two tries and one batch was as bad as the other. More like a very dense muffin. In one day they were competly dried out and not eatable.
Earlofcarleton... did you use "Splenda for Baking" as the sweetener in this recipe (written as "sugar blend")? Recipes such as this one have been specially altered for the specific use of Splenda for Baking. Substituting regular sugar or any other sweetener will not work well in such recipes without adapting other aspects of the recipe, too, in order to account for the differences in the way the different sweeteners react during the baking process.
Reviewed on Feb. 04, 2008 by Earlofcarleton
Reviewed on Jan. 29, 2008 by barbpeterson
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013