Defeat Diabetes

2 mins read

These cupcakes are super fast to pull together, perfect for when unexpected visitors arrive.

Vanilla Berry Cupcakes

With less than 2.6g carbs per cupcake, these cupcakes are guilt-free treats we can all enjoy!
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Bake Time 25 minutes
Meal Type Sweet Treat
Cuisine Global
Servings 12
Ingredients
  
Vanilla Berry Cupcakes
  • 1 tsp coconut oil or olive oil
  • 1 pack Simply Swap Foods Vanilla Cupcake Mix
  • 1 cup strawberries, chopped, plus a few extra for decorating
  • ½ cup salted butter, melted (125 g)
  • 3 large eggs (60 g)
  • cup preferred milk (eg. coconut, almond, full fat dairy etc)
  • ¼ cup blueberries for decorating (optional)
Vanilla Buttercream Icing
  • 125 g unsalted butter, softened
  • ¼ cup monk fruit icing sweetener (powdered)
  • 3 tsp vanilla essence
Instructions
 
  • Preheat oven to 170°C and grease and line a 12-hole muffin tray with paper cases. Lightly coat the paper cases with coconut oil or olive oil to avoid sticking.
  • Pour the cupcake mix contents into a large bowl with the chopped berries and stir to mix well.
  • In a separate bowl, whisk together the melted butter, eggs and milk.
  • Pour the wet ingredients into dry ingredients and fold together gently.
  • Pour mixture into lined muffin tray and bake for 20-25 mins or until cakes spring back when lightly touched in centre (or a skewer inserted into centre of cake comes out clean).
  • Leave cakes in pan for 5 minutes before removing to cool on wire rack
  • To make the icing, place the butter in a medium bowl and beat with electric beater while adding sweetener one spoonful at a time. Beat well after each addition and blend together until light and fluffy.
  • Add vanilla essence and continue beating on low speed until well combined, scraping down the sides of bowl where necessary.
  • Taste and add extra sweetener if desired.
  • Ensure cakes have cooled completely before topping with the buttercream icing and extra berries.
Notes
Un-iced cupcakes freeze really well for up to six weeks and only take about 30 minutes to defrost at room temperature.
Nutrition (per serve)
Net Carbs: 2.6gProtein: 6gFat: 27.1g
Keyword Blueberry, Cupcakes, Lemon

Related articles

9 things the Australian government could do to reduce the type 2 diabetes burden
Dr Brukner’s plea to the 2023 Australian Parliamentary Inquiry into Diabetes
What’s the link between type 2 diabetes, sodium, magnesium and potassium?
By Defeat Diabetes

< 1 min read

Top tips to stay low carb when travelling
By Defeat Diabetes

2 mins read

Our Low Carb Baking eCookbook is here!
3 in 4 patients achieve type 2 diabetes remission within first year of diagnosis

Join Australia's first doctor-led, evidence-based program transforming the lives of those with pre-diabetes, type 2 diabetes and other chronic conditions.

  • Deep-dive lessons
  • Video masterclasses
  • Easy-to-read articles
  • 250+ low carb recipes
  • Weekly meal plans
  • Community support
>