Diabetic Gingerbread Cupcakes
"This was a WeightWatchers recipe that I modified to make it more diabetic friendly. The original recipe called for all purpose flour, brown sugar, butter and an egg. I mixed the flours, used natural unsweetned applesauce for the butter and egg substitute for the egg. Also, the molasses was cut from 1/3 cup to 2 tablespoons."
photo by Annacia
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 3⁄4 cup white flour
- 3⁄4 cup whole wheat flour
- 1 1⁄4 teaspoons ground ginger
- 1⁄2 teaspoon white pepper
- 1⁄4 teaspoon clove
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup natural unsweetened applesauce
- 1⁄3 cup brown sugar or 1/3 cup brown sugar substitute
- 1⁄2 cup buttermilk
- 2 tablespoons molasses
- 1⁄4 cup water
- 1 eggs or 1 egg substitute
directions
- Heat oven to 350°F.
- Spray non-stick muffin tin with cooking spray.
- Mix dry ingredients together in a large bowl with a wire whisk.
- Mix applesauce, brown sugar replacement, buttermilk, molasses, water and egg substitute together in a medium sized bowl.
- Stir the applesauce mixture into the dry ingredients until well blended.
- Spoon into prepared muffin tin.
- Bake for approximately 30 minutes.
- Can be served warm or at room temperature.
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Reviews
-
The flavor is really delicious and I love what the pepper does for it. I used 2 Tbsp of Splenda brown sugar blend, doubled the cinnamon and a 1/4 cup of egg white. I checked them at 20 mins and they were done. Even then they were beginning to be a bit chewy so I would recommend that you check them early. All in all these were a real success and well enjoyed. Made for "Partying The Diabetic Way". -
I had such high hopes for these and I wish they had turned out right. I followed the recipe using brown sugar and egg substitute. The only changes I made was to omit the pepper since I didn't have any and I used a bit of nutmeg since I didn't have clove. Unfortunately, my cakes came out rubbery on the outside and partially uncooked/mushy on the inside. I even gave them an extra five minutes in the oven but it didn't help :( The flavor on these were great but I couldn't get the texture...are you supposed to use self rising flour? My cupcakes didn't rise much and sunk in the middle while cooling. I'm glad this recipe worked for others and I appreciate the attempt at a healthier treat. -
Just a note, I omitted the pepper, and used ground ginger instead, afterall, they are called "Gingerbread" cupcakes. -
These are great for being almost fat-free and low sugar! The white pepper adds a little zing to the flavor. I think this would also make a nice snack cake (in a 8 x 8 pan). Thanks for a keeper! P.S. baking time for me was 22 minutes. -
These are very nice and spicy! I'd call them spice muffins. I used the egg option and regular granular splenda because I didn't have the brown sugar blend. They still turned out moist and sweet and spicy. I only tried one and gave the rest to my co-workers diabetic Mother. She said she ate 3 in a row and wanted to eat them all! She said 5 stars all the way. Thanks for providing me with this recipe to make someone elses day.
see 9 more reviews
Tweaks
-
No pepper, and yogurt instead of the buttermilk
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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