detail bb White Cupcake 2

White Cupcakes Recipe

Sure to be a hit at your next celebration, these sweet white cupcakes are light and tender! Made with Truvia® Cane Sugar Blend, these cupcakes have 27% fewer calories and 70% less sugar** than the full-sugar version.

Serving size

12 servings (1 cupcake per serving)

Calories

160 Calories

Ingredients

  • 14 cup butter, room temperature

  • 12 cup Truvia® Cane Sugar Blend

  • 213 cups cake flour, sifted

  • 2 tsp baking powder

  • 23 tsp baking soda

  • 4 egg whites (23 cup)

  • 14 cup canola oil

  • 13 cup + 2 Tbsp skim milk

  • 112 tsp vanilla extract

  • 13 tsp almond extract

  • Vanilla Buttercream Frosting (Optional)

Directions

  • 1.

    Preheat oven to 350° F.

  • 2.

    In a large bowl, cream butter. Mix in Truvia® Cane Sugar Blend.

  • 3.

    Combine sifted cake flour, baking powder and baking soda in a separate bowl.

  • 4.

    Combine egg whites, canola oil, milk and extracts in another bowl.

  • 5.

    Slowly add portions of flour mixture and egg mixture to butter mixture starting and ending with flour until all ingredients are combined and batter is smooth.

  • 6.

    Fill paper lined or greased cups 23 full with batter.

  • 7.

    Bake for 18-20 minutes or just to the point when a toothpick comes out clean.

  • 8.

    Place on cooling rack. After 10 minutes remove cupcakes from pan to cool completely.

  • 9.

    Add topping or frosting if desired.

**This cupcake has 160 calories and 5 grams of sugar per serving as compared to the full-sugar version that has 220 calories and 17 grams of sugar per serving.

Nutrition Per Serving

Calories 160
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 10mg
Sodium 160mg
Total Carbohydrate 24g
Dietary Fiber 0g
Sugars 5g
Erythritol 4g
Protein 3g
Vitamin A 2% DV
Vitamin C 0% DV
Calcium 8% DV
Iron 8% DV

White Cupcakes is rated 2.8 out of 5 by 4.
Rated 2 out of 5 by from Too dense, pretty good taste These cupcakes were made for my diabetic grandsons birthday. Because of the experience with the chocolate cupcake recipe (see review). I added more milk to this too thick batter. They came out dense but not too crumbly and had a good taste. There was no almond taste, so the extract needs to be eliminated or increased. Again these recipes do not seem thoroughly tested.
Date published: 2013-12-18
Rated 3 out of 5 by from No left overs! Made these for a party and all the diebetics loved them. Tasted a little bland to me but overall they were a success. However I used all purposed flour instead of cake flour and I used 2% milk inst as of skim
Date published: 2019-01-06
Rated 1 out of 5 by from dense I made these because me and my friend have given up sugar but they were way to dense and had a weird texture when we were making them
Date published: 2014-04-12
Rated 5 out of 5 by from Awesome I did not think it would be good but it was great me and my family loved them
Date published: 2019-06-28
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