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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
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    1-1/2 dozen


  • 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


  • 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 in 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.
Editor's Note
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. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

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  • dsurban
    Jan 8, 2013

    No comment left

  • Marieka
    Mar 30, 2010

    No comment left

  • Cook_aholic
    Mar 29, 2010

    No comment left

  • KScales
    Mar 26, 2010

    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

  • 15Friendly15
    Mar 23, 2010

    No comment left

  • maggieaw
    Mar 23, 2010

    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.

  • dianemduff
    Mar 22, 2010

    NOT Classic Yellow Cake, change the name to Poorly executed yellow cake

  • asnunez
    Mar 22, 2010

    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!

  • jmeyers
    Mar 10, 2010

    No comment left

  • BrytEyz
    Jan 20, 2009

    [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.