- 2/3 cup butter, softened
- 3/4 cup sugar blend for baking
- 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
- In a large mixing bowl, cream butter and sugar substitute. 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.
- Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until lightly browned and a toothpick 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.
Reviews forClassic Yellow Cupcakes
"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"
"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."
"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!"
"[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."
"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."