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    You are in: Home / Recipes / Diabetic Gingerbread Cupcakes Recipe
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    Diabetic Gingerbread Cupcakes

    Diabetic Gingerbread Cupcakes. Photo by Annacia

    1/5 Photos of Diabetic Gingerbread Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    PaulaG's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350°F.
    2. 2
      Spray non-stick muffin tin with cooking spray.
    3. 3
      Mix dry ingredients together in a large bowl with a wire whisk.
    4. 4
      Mix applesauce, brown sugar replacement, buttermilk, molasses, water and egg substitute together in a medium sized bowl.
    5. 5
      Stir the applesauce mixture into the dry ingredients until well blended.
    6. 6
      Spoon into prepared muffin tin.
    7. 7
      Bake for approximately 30 minutes.
    8. 8
      Can be served warm or at room temperature.

    Ratings & Reviews:

    • on November 28, 2009

      45

      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".

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 14, 2009

      25

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2009

      Just a note, I omitted the pepper, and used ground ginger instead, afterall, they are called "Gingerbread" cupcakes.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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    Nutritional Facts for Diabetic Gingerbread Cupcakes

    Serving Size: 1 (55 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 102.4
     
    Calories from Fat 6
    58%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 18.0 mg
    6%
    Sodium 170.5 mg
    7%
    Total Carbohydrate 21.8 g
    7%
    Dietary Fiber 1.3 g
    5%
    Sugars 8.3 g
    33%
    Protein 2.7 g
    5%

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