Must-Have Recipes for a Potluck: 30 Diabetic Desserts, Salads, Appetizers & More

With this FREE eCookbook filled with recipes for desserts, diabetic salads, diabetic appetizers, and more, you're all ready to enjoy some good eats with even better company!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Vanilla Cupcakes

Share This Recipe

MAKES: 16 cupcakes

COOK TIME: 15 Min

We've taken your favorite fancy coffee and turned it into a cupcake, and one fit for a diabetic diet, at that! These Vanilla Cupcakes include a creamy Vanilla Latte frosting that's so good you'll forget all about your daily coffee habit and want to eat these instead. But we remind you that everything is best in moderation!

What You'll Need

3 egg whites, room temperature
3 tablespoons butter, softened
1 1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup light margarine
3/4 cup Splenda baking blend
1 teaspoon vanilla extract
3/4 cup skim milk
Vanilla Latte Frosting
2 teaspoons instant espresso/coffee powder
1 teaspoon warm water
1/4 cup light margarine, tub-style
1/2 teaspoon vanilla extract
1 1/2 cup confectioners' sugar
skim milk, as needed

What to Do

Preheat oven to 375 degrees F. Line 16 muffin tins with paper liners. Set aside.
In a medium bowl, stir together flour, baking powder and salt. Set aside.
In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, 2 tbsp at a time, beating on medium speed for 2 more minute. Gradually add egg whites and vanilla, beating well. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until just combined.
Fill muffing cups 2/3 full with batter. Bake 12 to 15 minutes or until a toothpick inserted in centers comes out clean. Coll cups on a wire rack for 5 minutes. Remove from muffin tin and cool completely on a wire rack. Frost with Mocha Frosting.
For the frosting, in a small bowl, combine espresso/coffee powder with warm water; stir until dissolved.
In a medium bowl, beat light margarine spread and vanilla with an electric mixer on medium speed for 30 seconds. Beat in dissolved espresso powder. Gradually beat in confectioners' sugar until very smooth. If needed, add enough skim milk, 1/2 tsp at a time, to reach spreading consistency.

Share This Recipe

Nutritional InformationShow More

Servings Per Recipe: 16

Amount Per Serving % Daily Value *
Calories 197
Calories from Fat 59
Total Fat 6.5g 10 %
Saturated Fat 2.3g 11 %
Trans Fat 0.1g 0 %
Protein 2.3g 5 %

Amount Per Serving % Daily Value *
Cholesterol 6.0mg 2 %
Sodium 117mg 5 %
Total Carbohydrates 30g 10 %
Dietary Fiber 0.3g 1 %
Sugars 21g 0 %

Ratings & Comments

My Rating:

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Lisa

Dec 30, 2020

Is it possible to substitute monk fruit sweetener for the sugar and almond flour for the flour in this recipe? If so could you please recommend amounts of each.

REPLY
WAS THIS HELPFUL? Yes No
REPORT ABUSE

Test Kitchen Team

Dec 30, 2020

Hello there! The Test kitchen has not tried this recipe with Monk fruit and almond flour, so we are not sure if it will work. The general rule of thumb is to use twice as much almond flour to all purpose flour; and monk fruit is a lot sweeter than sugar, so use 1/4 cup for every cup of regular sugar. Hope this helps!