Sugar substitute makes these dreamy cupcakes a divine treat, whether they’re eaten for dessert or as a fast snack. Light and buttery, the bites make a perfect contribution to a baby shower or casual ending to lunch with friends.
—TASTE OF HOME TEST KITCHEN
PREP: 15 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 1 1/2 DOZEN
2/3 cup butter, softened
3/4 cup sugar blend
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
1. 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.
2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until lightly browned and a toothpick inserted near the center 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.
NOTE This recipe was tested with Splenda sugar blend.
PER SERVING 1 cupcake (calculated without whipped topping) equals 171 cal., 8 g fat (4 g sat. fat), 54 mg chol., 171 mg sodium, 22 g carb., trace fiber, 3 g pro. Diabetic Exchanges: 1 1/2 starch, 1 1/2 fat.