Nutella Cupcakes (Diabetes Friendlier)

I found this recipe on the web somewhere through one of the Diabetes newsletters I get in my email. I don't remember where so if you happen to know who the author is I will gladly update it here. I have not made these myself but would like to soon. Putting it here for safe keeping. The author of the original recipe added a note to say that this recipe also works well with a mixture of half cake flour and half white whole wheat flour. Prep time is estimated.

• Ready In: 35 mins
• Serves: 12
• Yields: 12 cupcakes

Ingredients

• 3⁄4 cup sugar
• 10  tablespoons butter or 10  tablespoons  soft baking butter with canola oil or 10  tablespoons  smart balance butter
• 3  eggs
• 1⁄3 cup milk
• 1⁄2 teaspoon vanilla
• 1 3⁄4 cups whole wheat pastry flour, sifted
• 1⁄4 teaspoon salt
• 2  teaspoons baking powder
• 1⁄3 cup  nutella

Directions

1. Cream sugar and butter or butter substitute for 2 minutes until light.
2. Add eggs one at a time mixing in well.
3. Add the milk and the vanilla.
4. Mix in the dry ingredients.
5. Line 12 muffin tins with paper liners.
6. Fill tins 3/4 full.
7. Place 1 1/2 tsp Nutella on top of each cupcake and swirl with toothpick.
8. Bake at 325 degrees for approximately 20 minutes.