Diabetes cupcakes are great dessert idea for any diabetic. These simple treats are filling and take the edge off of your diabetic diet. One of the best things about them is that there are a number of ways to make them both healthy and nutritious, making them a great snack as well. According to EatingWell.com, limiting saturated fat and replacing the butter with nontraditional ingredients such as applesauce, pureed raspberries, and chopped cherries are some ways to make cupcakes much healthier.

 

Raspberry-Swirl Diabetes Cupcakes

 

Ingredients

  • 2 cups of frozen raspberries, thawed and drained
  • 12 fresh berries
  • 1 tbsp. granulated sugar
  • ¾ cup Splenda or other artificial sugar equivalent
  • ¾ cup whole wheat pastry flour
  • ¾ cup cake flour
  • 2 large eggs
  • ¼ cup canola oil
  • ½ cup non-fat buttermilk
  • 1 tsp. vanilla extract
  • 1 tsp. freshly grated lemon zest
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • Cooking spray
  • Frosting Ingredients
  • 1 cup confectioner’s sugar
  • 8 oz. reduced fat cream-cheese
  • ½ tsp. freshly grated lemon zest

 

Instructions

Preheat the oven to 350 degrees F. Fill a 12 cup muffin pan with paper liners and then coat the liners with cooking spray. Use a blender or food processor to puree the 2 cups of raspberries and 1 tbsp. of sugar. Strain this mixture into a small bowl using a fine mesh and pressing with a rubber spatula to extract more puree. Discard the seeds. Reserve 4 tsp. of this puree to be used in the frosting.

Combine the cake flour, whole-wheat flour, baking soda, baking powder, and baking soda in a medium bowl, using a whisk. In a separate large bowl, beat ¾ cup of Splenda and the oil with an electric mixer on medium speed. Beat the eggs, vanilla, and lemon zest until these are well combined as well. Now, with the mixer on low, alternate between adding the dry ingredients and be buttermilk, starting and ending with the dry ingredients.

Fill the muffin cups half full of the batter and place a tbsp. of raspberry puree on each cup. Divide the remaining batter among the cups and then use a toothpick to swirl the puree into the batter. Place these cupcakes in the oven and bake the for approximately 25 minutes. Insert a toothpick into the center of a cupcake; if it comes out clean they are done. Allow them to cool before adding the frosting.

While the cupcakes are baking, prepare the frosting by beating together the cream cheese, confectioner’s sugar, and lemon zest. Add the raspberry puree, which was saved beforehand. Mix together until the mixture is smooth.  Refrigerate this mixture for at least 2 hours before spreading this on the cooled cupcakes and garnish with a raspberry on top.