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Classic Yellow Cupcakes

 Classic Yellow Cupcakes
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
18 ServingsPrep: 15 min. Bake: 20 min. + cooling


  • 2/3 cup butter, softened
  • 3/4 cup sugar blend
  • 3 eggs
  • 1-1/2 teaspoons McCormick® Pure 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


  • 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.
  • 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.
  • Top with a dollop of whipped topping if desired, then dust with
  • confectioners' sugar. Yield: 1-1/2 dozen.

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Classic Yellow Cupcakes (continued)

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.