Yellow Cupcakes

Yellow Cupcakes

"Moist, delicious cupcakes are always a favorite, and with less sugar in this recipe you can enjoy one even more!"
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Ingredients

35 m servings 174 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F. Place 18 paper baking cups into muffin pans. Set aside.
  2. Place cake flour, SPLENDA(R) Granulated Sweetener, sugar and softened unsalted butter in a large mixing bowl. Mix 1 to 2 minutes with electric mixer set on medium speed, until butter is mixed into flour mixture.
  3. Add nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended.
  4. Mix buttermilk, eggs and extracts in a small bowl. Stir well. Add 2/3 of the buttermilk mixture to the flour mixture. Mix on medium speed mixing until the liquids are just blended into the flour mixture. Stop the mixer and scrape the sides and bottom of the bowl. Mix on medium-high speed about 45-60 seconds until the batter starts to become lighter in appearance. Reduce mixer speed to low and add remaining liquids. Mix on medium speed until blended. Stop mixer and scrape sides and bottom of bowl again. Mix on medium high speed an additional 30 seconds.
  5. Pour cake batter into prepared pans. Bake cupcakes in preheated 350 degrees F oven 12-15 minutes or until a wooden toothpick inserted in the center of the cupcake comes out clean.

Footnotes

  • Note
  • Serving Size: 1 cupcake
  • Nutrition information doesn't include frosting.

Reviews

Read all reviews 6
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I was hesitant to try a recipe that used Splenda-so I recalculated the recipe down to 6 servings,so if I had to dump it,I wouldnt be wasting as many ingredients....however,I was pleasantly surpr...

Good flavor, but a little on the dry side.

Excellent Recipe - Highly rate it!

These were good, my friend made them.

this cake turned out great considering it was made with splenda. i would definitely keep a close eye on the baking time since these cakes dry out so quickly. next time i might bake a little less...

Excellent recipe. Dries out easily so check them before they're supposed to be done. Nobody noticed they were splenda.

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