Prep 10 mins
Cook 25 mins
Low-fat, sugar-free vanilla cupcakes
- 1⁄2 cup non-fat vanilla yogurt
- 2⁄3 cup skim milk
- 1⁄4 cup applesauce
- 3 tablespoons canola oil
- 3⁄4 cup Splenda sugar substitute
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- Preheat oven to 350 degrees.
- Mix wet ingredients.
- Sift in dry ingredients.
- Fill cupcake liners three quarters full with batter.
- Bake for approximately 25 minutes.
- Cool completely.
I really liked this recipe and it tasted great! It tasted just as good if not better than the normal cupcakes I made. My only problem is the cupcakes would not come off the wrapper, and by the time the toothpick came out clean, the cupcakes were burnt. Overall though, they tasted really good!
Mine came out very good .Served them to all my guests and they enjoyed them and asked for the recipe ...
UGH, I am sure that the people who can't have sugar are used to the texture of desserts made with Splenda, but these cupcakes were not for me - nor for anyone else at work. They rose up nicely in the oven then promptly fell once they came out. Good thing I had the Absolutely Sugar Free Frosting Absolutely Sugar Free Frosting to cover them up. Had a couple people say the frosting was good but not one compliment on the cupcakes themselves and these guys will eat ANYTHING!! I'll keep trying to find a sugar free dessert for the guys.