Add berries for unexpected little bursts of jam-like flavor in these little desserts. Tender and light, the cupcakes are fat-free and have only 135 calories each.

Source: Diabetic Living Magazine


Recipe Summary

1 hr 30 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift cake flour and 1/2 cup sugar together 3 times; set aside. Grease 12 popover pans, if using. Line popover pans or 12 jumbo (3-1/4-inch) muffin cups with large paper bake cups. Preheat oven to 350 degrees F.

  • Add cream of tartar, vanilla, almond extract, and salt to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 3/4 cup sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).

  • Sift one-fourth of the cake flour mixture over beaten egg whites; fold in gently. Repeat, folding in the remaining flour mixture by fourths.

  • Spoon half of the batter into the popover pans or muffin cups, filling about half full. Sprinkle a few berry pieces onto each, then top with another large dollop of batter and remaining berries. Mound remaining batter over fruit pieces (the cups will be very full).

  • Bake for 15 to 18 minutes or until the tops are golden brown and spring back when lightly touched with a finger. Cool the cupcakes on a wire rack in the pan. To remove, run a knife around edges. If desired, wrap with new paper bake cups and tie with ribbon.

Nutrition Facts

1 cupcake
134 calories; protein 3.8g; carbohydrates 29.1g; dietary fiber 0.7g; sugars 20.4g; fat 0.1g; vitamin a iu 7IU; vitamin c 1.2mg; folate 23.5mcg; calcium 4.3mg; iron 0.7mg; magnesium 5.3mg; potassium 122.2mg; sodium 143.3mg.

2 other carbohydrates