Usually, sugar-free to me means “yuck!” Like, sugar-free pudding…bleh! However, somehow these cupcakes are awesome! I had some left over from the baby shower and Ben kept eating them!
**Ben just peaked over my shoulder and read the above. He’s worried now that all my readers think he’s 300 pounds because I’m always mentioning how much he enjoys my recipes! Even though I knew he was kidding, I assured him that I have a photo of him on my About Pennies tab, so everyone can see that he is indeed not 300 pounds. And, of course, I told him I’d still love him if he was!**
This recipe uses Splenda, so there is a sweetening enhancer. Not only does the fact that it’s sugar-free make it diabetic-friendly, but I made them into miniature cupcakes so the carb servings were minimal. Also, instead of using frosting, they are topped with a dab of fat-free vanilla yogurt.
Again, the father of the ‘baby boy on the way’ is a huge University of Michigan fan, and since this is Illinois I could not find U of M decorations anywhere! So, I made my own and printed U of M helmets on a colored printer, taped them on toothpicks and stuck one into each cupcake.
Sugar-Free Blueberry Cupcakes
1/2 cup butter
12 Tbsp Splenda
2 large eggs
1 1/4 cups self rising flour*
1 teaspoon of baking powder
2 tablespoons of milk
1 cup blueberries
fat-free vanilla yogurt – for topping
Preheat oven to 375˚. Line two miniature cupcake pans with liners.
Blend together the butter with the Splenda until creamy. Mix in the eggs one at a time. Add the flour and baking powder and mix gently. Add the milk then fold in the blueberries. If the mixture is too dry, mix in a little more milk. Pour into miniature cupcake pans and cook for 10-12 minutes at 375F. Large cupcake cases will be same temperature for 15 to 20 minutes and will make about 10 to 12.
Cool the cupcakes, top with dab of yogurt and one blueberry. Enjoy!
*Refer to the end of this post on how to make your own self-rising flour out of all-purpose instead of buying a new bag.
Adapted from Cupcake Recipes.