Classic Yellow Cupcakes

• 2/3 cup butter, softened
• 3/4 cup sugar blend
• 3 large 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 350u0b0 for 20-25 minutes or until lightly browned and a toothpick inserted in 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.

butter, sugar blend, eggs, vanilla, cake flour, baking powder, salt, milk, topping, sugar

Taken from www.tasteofhome.com/recipes/classic-yellow-cupcakes/ (may not work)