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Yellow Cupcakes

Name: Yellow Cupcakes
Prep time: 20 min
Total time: 45 min
Cuisine: Cakes, Desserts
Ingredients: ¾ cup Splenda® Granulated Sweetener; ¼ cup sugar; ¾ cup softened unsalted butter; 2 ¼ cups cake flour; ½ cup nonfat dry milk powder; 2 teaspoons baking powder; ¾ teaspoon baking soda; ¼ teaspoon salt; ¾ cup lowfat buttermilk; 3 large eggs; 2 teaspoons vanilla extract; ½ teaspoon almond extract

Makes 18 cupcakes Calories 170 Prep Time 20 minutes Total Time 45 minutes Made with Splenda® Original Sweetener

Ingredients

¾ cup Splenda® Granulated Sweetener

¼ cup sugar

¾ cup softened unsalted butter

2 ¼ cups cake flour

½ cup nonfat dry milk powder

2 teaspoons baking powder

¾ teaspoon baking soda

¼ teaspoon salt

¾ cup lowfat buttermilk

3 large eggs

2 teaspoons vanilla extract

½ teaspoon almond extract

Nutrition Info Per Serving

Serving Size: 1 cupcake

Calories	170
Total Fat	9g
Saturated Fat	5g
Cholesterol	55mg
Sodium	170mg
Total Carbs	19g
Dietary Fiber	0g
Sugars	5g
Added Sugars	3g
Protein	4g

Instructions

Preheat oven to 350°F. Place 18 paper baking cups into muffin pans.
In a bowl using an electric mixer, combine Splenda Sweetener, sugar, and butter. Beat on medium speed for about 2 minutes until light.
In a bowl, combine flour, dry milk powder, baking powder, baking soda, and salt.
In another bowl, combine buttermilk, eggs, and extracts; stir well.
Add about ⅓ of the flour mixture to the butter mixture; blend on low speed to combine well. Add half the buttermilk mixture and mix to combine. Add another ⅓ of flour mixture and blend. Add the remaining buttermilk mixture and blend to combine; then blend in remaining flour mixture. Beat on medium-high speed for about 30 seconds.
Pour batter into prepared baking cups. Bake cupcakes for 12–15 minutes or until a wooden pick inserted in the center comes out clean.
Once cool, frost as desired.