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Classic Yellow Cupcakes Recipe
Classic Yellow Cupcakes Recipe photo by Taste of Home

Classic Yellow Cupcakes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 18 servings

Ingredients

  • 2/3 cup butter, softened
  • 3/4 cup sugar blend
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup fat-free milk
  • Fat-free whipped topping, optional
  • 1 teaspoon confectioners' sugar

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.

Directions

  1. In a large bowl, cream butter and sugar substitute until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition.
  2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  3. Top with a dollop of whipped topping if desired, then dust with confectioners' sugar. Yield: 1-1/2 dozen.
Editor's Note: This recipe was tested with Splenda sugar blend.
Originally published as Classic Yellow Cupcakes in Light & Tasty April/May 2006, p33

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.

Reviews for Classic Yellow Cupcakes

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (4)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Mar. 26, 2010

"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"

MY REVIEW
Reviewed Mar. 23, 2010

"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."

MY REVIEW
Reviewed Mar. 22, 2010

"NOT Classic Yellow Cake, change the name to Poorly executed yellow cake"

MY REVIEW
Reviewed Mar. 22, 2010

"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!"

MY REVIEW
Reviewed Jan. 20, 2009

"[quote user="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.

[/quote]
 
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."

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