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.
