Blueberry Cupcakes with Cream Cheese Icing

This classic homemade dessert is lower in sugar thanks to using sugar substitutes. The cream cheese icing is a good alternative for frosting as it contains a small number of carbohydrates. Be sure to try this delicious recipe!

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Difficulty: Easy

Serves: 12 (1 cupcake per serve)

Nutrition Info (Per Serve) :

• 159 calories,
• carbohydrates 7g,
• protein 4g,
• total fat 4g (sat. fat 3g),
• cholesterol 29mg,
• fibre 1g,
• sodium 251mg, 

Ingredients:

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
•  ½ cup sugar substitute*
• 2 tablespoons unsalted butter (softened)
• 2 tablespoons canola oil
• 1 large egg
• 2 teaspoons grated lemon rind
• 1 teaspoon vanilla extract
• 1¼ cups plain low-fat yogurt
• 1 cup fresh blueberries
• 115g reduced-fat cream cheese, cut into cubes
• 1 teaspoon vanilla extract
• ½ cup powdered sugar
• ¼ cup sugar substitute*

Method:

1. Preheat oven to 180°C and line a standard muffin tin with cupcake patty pans
2. In a medium bowl whisk flour, baking powder, baking soda and salt
3. In a separate bowl beat sugar substitute, butter and oil with an electric beater at medium speed until the mixture resembles coarse crumbs. Beat in egg, lemon rind and vanilla extract
4. Alternate adding the flour mixture and yoghurt, beating well after each addition
5. Gently stir in the blueberries
6. Spoon batter evenly into the cupcake patty pans
7. Bake for 20-30 minutes, until a toothpick can be inserted into the centre and come out clean
8. Remove from oven and allow to cool
9. For the icing, beat cream cheese with an electric mixer at medium speed until smooth
10. Beat in vanilla, powdered sugar and sugar substitute at a low speed until blended
11. Increase to high speed and beat until smooth
12. Refrigerate for 15-30 minutes and spread evenly on cupcakes

*Note. This recipe was tested using a sucralose-based sugar substitute.

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