Splenda Sweet Swaps

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The perfect small bite to share with friends during the holidays!

by Vicky P. from Mess for Less.

Yields 24 mini cupcakes
Serving Size 1 mini cupcake

½ cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend
½ cup butter
2 eggs
2 teaspoons vanilla extract
1 ½ cups flour
½ teaspoon salt
1 ¾ teaspoons baking powder
¾ cup milk
24 strawberries (leafy tops cut off)
Sugar free whipped topping

1. Preheat oven to 350ºF
2. Grease a mini cupcake pan with non-stick cooking spray
3. In a large mixing bowl, cream butter and SPLENDA® Naturals Sugar & Stevia Sweetener Blend
4. Add eggs, one at a time, and beat well in between
5. Add vanilla and stir
6. In a separate bowl, combine flour, salt, and baking powder. Add this dry mixture to the wet ingredients mixture and mix thoroughly
7. Stir in milk until incorporated
8. Scoop batter into the mini cupcake pan, filling each cup about 2/3 full
9. Bake for 20-25 minutes and let cool completely
10. Top each mini cupcake with a bit of whipped topping, and place a strawberry on top (cut side down)
11. Add a small dollop of whipped topping to the tip of the strawberry

Nutrition Facts per Serving (1 mini cupcake): 
Calories 100
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 30mg
Sodium 85mg
Total Carbohydrate 12g
Dietary Fiber 0g
Total Sugars 5g
Protein 2g

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