Using a light, sweet cocoa sprinkle in place of frosting adds flavor and moistness to this carb-trimmed cupcake recipe, yet keeps the fat and calories in check.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line twenty-one 2 1/2-inch muffin cups with paper bake cups or coat with nonstick cooking spray; set aside. In a large bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda and salt.

  • In another large bowl, whisk together buttermilk, granulated sugar, oil, eggs and vanilla. Add buttermilk mixture to flour mixture. Beat mixture with a wire whisk just until combined.

  • Fill muffin cups 2/3 full with batter. Bake about 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups.

  • Cool completely. Sprinkle with powdered sugar and/or cocoa powder.


Tips: To make 1 1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make 1 1/4 cups total liquid; stir. Let stand for 5 minutes before using.

If using a sugar substitute, choose from Equal(R) Sugar Lite or Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1 1/4 cups sugar. Nutrition Per Serving with Substitute: same as below, except 151 calories, 20 g carbohydrate.

Nutrition Facts

168.6 calories; protein 2.8g 6% DV; carbohydrates 26.5g 9% DV; exchange other carbs 2; dietary fiber 0.3g 1% DV; sugars 13g; fat 5.6g 9% DV; saturated fat 0.5g 2% DV; cholesterol 0.6mg; vitamin a iu 76.3IU 2% DV; vitamin c 0.1mg; folate 46.7mcg 12% DV; calcium 42.8mg 4% DV; iron 1.5mg 8% DV; magnesium 6.3mg 2% DV; potassium 66.4mg 2% DV; sodium 101.7mg 4% DV.