Preheat oven to 350 degrees F. Place 18 paper baking cups into muffin pans. Set aside.
Add cake flour, SPLENDA® Granulated Sweetener, sugar and softened unsalted butter in the bowl of an electric mixer and mix 2 minutes on medium speed, or until butter is well incorporated into the flour.
Next add the nonfat dry milk, baking powder, baking soda, and salt. Mix on low until blended.
In separate bowl combine buttermilk, eggs, and extracts. Then add 2/3 of the egg mixture to the flour mixture. Mix on medium-speed mixing until liquids are just incorporated into the flour mixture. Scrape the sides of the bowl and then mix on medium-high speed about 45-60 seconds until the batter starts to become lighter in appearance. Add remaining liquids and mix until blended. Scrape bowl again for an additional 30 seconds.
Spoon batter into cupcake liners about halfway. Bake for 12-14 minutes or until a toothpick inserted in the center of the comes out clean. Allow to cool completely before decorating.