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The classic holiday peanut butter blossom cookie recipe gets re-made into diabetic-friendly, creamy peanut-butter cupcakes with only 81 calories each.

Source: Diabetic Living Magazine


Recipe Summary test

30 mins
55 mins


Peanut Butter Blossom Mini Cakes
Chocolate Frosting


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat twenty 1-3/4-inch muffin cups with cooking spray or line with paper bake cups; set aside. In a small bowl combine flour, ground peanuts and baking powder; set aside.

  • In a medium bowl beat peanut butter with an electric mixer on medium speed for 30 seconds. Add sugar (see Tips); beat on medium speed until well combined. Beat in egg and vanilla. Alternately add flour mixture and milk to peanut butter mixture, beating on low speed after each addition just until combined. Spoon 1 tablespoon batter into each prepared muffin cup.

  • Bake for 8 to 10 minutes or until a toothpick inserted in centers comes out clean. While cakes are still warm, press the back of a measuring teaspoon into tops of cakes to flatten the tops. Cool cakes in muffin cups on wire rack for 5 minutes; remove cakes from cups. Cool completely.

  • To prepare the frosting: In a small saucepan, melt butter over low heat, stirring constantly. Add cocoa powder and stir until combined. Remove from heat. Slowly beat in powdered sugar, vanilla and enough milk (1 to 2 tablespoons) to make a creamy consistency.

  • Place Chocolate Frosting in a piping bag fitted with a star tip. Pipe one large star atop each cake.


Tip: If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking or Sweet'N Low(R) bulk or packets in place of granulated sugar. Follow package directions to use product amount that's equivalent to 1/4 cup granulated sugar. Nutrition analysis per serving: same as below except 72 calories, 7 g carbohydrate.

Nutrition Facts

1 mini cake
81 calories; protein 2g; carbohydrates 9g; dietary fiber 1g; sugars 6g; fat 4g; saturated fat 1g; sodium 53mg.

1 fat, 1/2 other carbohydrate