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Classic Yellow Cupcakes

Total Time

Prep: 15 min. Bake: 20 min. + cooling

Makes

1-1/2 dozen

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

Ingredients

  • 2/3 cup butter, softened
  • 3/4 cup sugar blend
  • 3 large 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

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 in 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.
Splenda Sugar Blend
This recipe was tested with Splenda sugar blend.

Nutrition Facts

1 each: 171 calories, 8g fat (4g saturated fat), 54mg cholesterol, 171mg sodium, 22g carbohydrate (9g sugars, 0 fiber), 3g protein.

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