Light Vanilla Cupcakes Recipe

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I bake a lot.

My kids love to help in the kitchen and since I’ve always enjoyed making desserts, we seem to make cookies or cakes several times a month. Which is a lot of desserts.

I’ll send a lot of them to work with my husband, or surprise one of my daughters’ classrooms with a treat from time to time so we don’t end up eating to many of them at home. For the ones that we do keep at home, I love to make a ‘sweet swap’ so the recipe is healthier but still tastes awesome.

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Light Vanilla Cupcakes Recipe

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Cupcake Ingredients

3/4 cup butter, softened
1 cup SPLENDA® Sugar Blend
3 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) container fat free vanilla flavored yogurt
food coloring, if desired

Cupcake Directions

Preheat oven to 325º F. Line muffin pan with cupcake liners

Sift together the flour, baking soda and salt. Set aside.

In a large bowl, cream together the butter and Splenda sugar blend until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract and food coloring, if desired. Alternately beat in the flour mixture and the yogurt, mixing just until incorporated.

Spoon batter into cupcake liners. Bake in the preheated oven for 16 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely before frosting.

Frosting Ingredients

1 (8 ounce) package reduced-fat cream cheese, softened
1/4 cup SPLENDA® Sugar Blend
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream

Frosting Directions

Combine the cream cheese, Splenda Sugar Blend, vanilla extract and almond extract in a large mixing bowl.

Whisk or mix with blender on medium speed until smooth, slowly adding the heavy cream as it mixes.

Stop and scrape the bowl several times while whipping and continue to mix until the frosting is thick.

Enjoy!

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