Assorted Cupcakes with Splenda

Yellow Cupcakes

Perfect for a bake sale or an after school treat, these moist cupcakes will delight children and adults alike.

Makes: 12 cupcakes
Preparation Time: 15 minutes
Bake Time: 15 minutes
Cook Time: 6 minutes
Standing Time: 1 hour

1 1/2 cups cake flour
1/2 cup SPLENDA® Sugar Blend for Baking
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup unsalted butter, softened
2/3 cup lowfat buttermilk
2 egg yolks
1 teaspoon vanilla extract

1.       PREHEAT oven to 350° F. Place 12 paper baking cups into muffin pans. Set aside.

2.       COMBINE flour, SPLENDA® Sugar Blend for Baking, baking powder, and baking soda; add butter to flour mixture. Beat at medium speed with an electric mixer until mixture is crumbly.

3.       COMBINE buttermilk, egg yolks, and vanilla; add to flour mixture and beat at low speed until blended. Spoon batter into prepared pan.

4.       BAKE 15 minutes or until a wooden toothpick inserted in the center of cupcakes comes out clean. Once cool, frost as desired.

5.       CHOCOLATE CHIP CUPCAKES: Stir 1/2 cup semi-sweet mini chocolate chips into batter before spooning into pan; once cool, frost as desired

6.       PEANUT BUTTER CUPCAKES: Beat 1/3 cup creamy natural peanut butter into flour mixture along with the butter. Once cool, frost as desired; sprinkle with 1/4 cup chopped dry roasted peanuts.

7.       YELLOW SHEET CAKE: Prepare batter as directed; bake in an 8-x-8-inch square baking pan coated with cooking spray at 350° F for 23 minutes. Once cool, frost as desired.

Yellow Cupcake with Splenda

Chocolate Chip Cupcake with Splenda

Peanut Butter Cupcake with Splenda

Yellow Sheet Cake