Yellow Cupcakes (sugar-blend)
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. 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.
  2. 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.
  3. Top with a dollop of whipped topping if desired, then dust with confectioners' sugar. Yield: 1-1/2 dozen.