You must remember, when searching for diabetic cupcakes, recipes are not always well-balanced. The most important thing to remember about making diabetic cupcakes is to use sugar substitutes whenever possible. Although it is much healthier, than the alternative, to eat diabetic cupcakes, recipes should still be carefully chosen. When looking for the right diabetes cupcakes recipe, it is also wise to use those which call for whole-wheat flour instead of white flour, as this is a much healthier alternative. Using fresh and unsweetened fruits in your diabetic cupcakes (recipes) allows you an opportunity to get more nutrients into your diet.

When using diabetic cupcakes recipes, one must remember that they must be well balance. Using sweet fruits with white flour and sweet frosting for example, is going to raise your blood sugar levels too high, even if there is no sugar in the cake mix itself. That is why it is best to know the glycemic index (GI) value of each ingredient. According to the American Diabetes Association (ADA), when you are eating a food with a high GI, you should combine it with low GI foods to maintain a balanced diet. More information on how to use a glycemic index when cooking can be found on the ADA’s website:


Diabetic Cupcakes Recipe


Diabetic Chocolate-Chip Cupcakes


  • 1 egg, beaten
  • 1/3 cup butter
  • ½ cup of whole-grain flour
  • ½ cup water
  • ½ cup semi-sweet chocolate chips
  • ¼ cup chopped nuts
  • 1 tsp. liquid sweetener
  • 2 tsp. vanilla
  • 1tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt



Preheat the oven to 375 degrees F. Combine the egg, butter, sweetener, and vanilla. Use a mixture to beat on high until well-combined. Next add the water and all of the dry ingredients, except for the chocolate chips and nuts. Blend the mixture well and then stir in the chips and nuts. Line a muffin pan with cupcake cups and fill each paper 2/3 of the way full. Bake for 30 minutes, or until you can put a toothpick in the center of a cupcake and it comes out clean.


Diabetic Friendly Cupcakes


Lemon-Berry Cupcakes

Cupcake Ingredients

  • 7 egg whites
  • 3 egg yolks
  • ¾ cup sifted cake flour
  • 1 cup sugar or sugar substitute equivalent
  • 2 tsp. vanilla
  • 1 tsp. cream cheese
  • Fresh strawberries cut into quarters
  • Orange and lemon peel strips


Lemon Frosting Ingredients

  • ½ (8 oz.) container light whipped dessert topping, thawed
  • ½ tsp. lemon peel, finely shredded
  • 1tbsp. lemon juice



Preheat the oven to 375 degrees F. Then, using a large bowl, allow the egg whites to stand at room temperature for 30 minutes. While you are waiting, sift the cake flour and ½ cup of sugar together several times. Afterwards, line 24 muffin cups with cup cake papers.

When the egg whites are finished, add the cream cheese and vanilla to the bowl. Beat the mixture on medium-high speed until soft peaks form. Add the other half of the sugar gradually, until the peaks become stiff enough to stand straight. Then, sift one-fourth of the flour mixture over the egg white mixture. Continue sifting and folding in the remaining flour/sugar mixture, using one-fourth of the mixture at a time. Now divide the mixture evenly into two separate large bowls.

Beat the egg yolks in a medium sized bowl, using an electric mixer on a high speed, for 5 minutes. The yolks should become thick. Fold this into one of the egg white mixture bowls and fold into the mixture. Spoon both batters into the cupcake papers, alternating between the white and yellow batters, and filling each paper 2/3 of the way full. Bake for 10 to 12 minutes, or until you can dip a toothpick in the center of each and it comes out clean.  Allow the cup cakes to cool for 5 minutes.

Meanwhile, use a medium bowl to combine the whipped topping, shredded lemon peel, and lemon juice. Mix until they are well combined and top the cupcakes with the topping after the cupcakes are well-cooled. Garnish each with strawberries, orange, and lemon peel, if desired. Store the cup cakes in the refrigerator for at least 2 hours before serving.