Best Sensational Cupcakes Frosting Diabetic Friendly Recipes

Diabetic Friendly - Butter Cream Frosting image

Provided by penny jordan

Time 20m

Number Of Ingredients 8

BUTTER CREAM FROSTING
1/2 c cold water
2 Tbsp nonfat dry milk powder
2 1/2 Tbsp white all purpose flour
1/4 c butter , room temperature
10 pkg splenda® no calorie sweetener packets (or your preferred sweetener)
1/4 c margarine , room temperature
1/2 tsp vanilla extract

Steps:

1. 1.) In medium saucepan, mix water, dry milk, and flour. 2.) Cook over medium heat until thick, stirring constantly. 3.) Remove from heat, place saucepan in cool water, and stir until cool. 4.) In medium mixing bowl, with electric mixer, cream butter, margarine, and sugar substitute together until fluffy. 5.) Add cooled sauce, 1 tablespoon at time, to margarine while beating. 6.) Beat in vanilla at high speed, until blended. 7.) Refrigerate until ready to use.

DIABETIC CHOCOLATE CUPCAKES WITH FUDGE FROSTING image

Provided by Linda Wilson

Categories Chocolate

Time 35m

Number Of Ingredients 5

1 (16-oz) box sugar-free devil's food cake mix
1 c sugar-free chocolate chips
1 medium very ripe banana
1 (16 oz) can(s) sugar-free chocolate fudge frosting
additional chocolate chips for garnish

Steps:

1. Preheat oven to 350 degrees (or whatever the directions for your cake mix says). Line 24 muffin tins with cupcake liners; set aside.
2. In a medium mixing bowl or large mixer bowl, prepare the cake mix as directed on package. It is important to use canola oil when the recipe calls for oil. Mash the banana and add to the mixture, mixing until banana is no longer visible in the mix and batter is smooth. Stir in the chocolate chips.
3. Pour batter into the prepared muffin tins filling each about 2/3s full. Bake according to the cake mix package directions.
4. Remove cupcakes from the muffin tins and place on a wire rack to cool completely.
5. When the cakes are completely cool, frost with the fudge frosting. Sprinkle a few chocolate chips over the top as a garnish, if desired.

Sensational Cupcakes & Frosting -Diabetic Friendly image

Provided by penny jordan

Time 35m

Number Of Ingredients 11

CUPCAKE MIX:
1 - 16oz. pkg pillsbury moist supreme sugar-free classic yellow cake mix
8 oz water or 1 - 8oz. can crushed pineapple in it's own juice, undrained
1/2 c pure vegetable or canola oil
4 egg whites or 3 lg. eggs
1 small pkg (3.4 oz.) instant, sugar-free, french -vanilla or s/f pistachio pudding mix (dry)
FROSTING:
1 small pkg (3.4 oz.) instant, sugar-free, french-vanilla - or - s/f pistachio pudding mix
1 - 15 oz) can(s) crushed pineapple in it's own juice, undrained
1 - 8 oz thawed, cool-whip whipped topping
1 - 8 oz pkg low-fat cream cheese (softened)

Steps:

1. PLEASE READ ALL DIRECTIONS BEFORE BEGINNING THIS RECIPE... CUPCAKES: Heat oven to 350 degrees F. Line 24 muffin cups with paper baking cups in cupcake pan and spray lightly with 'Baker's Joy" nonstick cooking spray.
2. Combine all cupcake ingredients in large mixing bowl. Blend with electric mixer until moistened. Beat on medium speed for 2 minutes.
3. Evenly fill baking cups 1/2 to 2/3 full. (These rise in baking quite a bit). Bake 19 to 23 minutes or until toothpick inserted into center comes out clean. Remove from pan. Cool completely on wire rack. Then refrigerate until ready to frost. (I recommend at least 1-2 hours) Remove from refrigerator and frost. Refrigerate in covered container until ready to serve. Store any leftover cupcakes in covered container in refrigerator. Makes 24 cupcakes. (These can be made ahead and frozen or refrigerated up to 48 hours).
4. PLEASE READ ALL DIRECTIONS BEFORE BEGINNING THIS RECIPE... FROSTING: Whip cream cheese with pineapple in medium bowl. using electric mixer on low speed for about a minute. Add dry pudding mix and continue to mix well. Gently STIR in Cool Whip. (Don't use mixer for this step). Refrigerate frosting at least 1 - 2 hours. Pipe frosting on cold cupcakes and refrigerate in covered container until ready to serve. Garnish or decorate as desired and serve.