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Blueberry Cupcakes with Cream Cheese Icing

by IBD Medical on March 09, 2020

baking, cupcakes, diabetes recipe, diabetes food, sugar substitute, diabetes cookbook

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)


  • 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*



  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

Nutrition Info:

Per Serve: 159 calories, carbohydrates 7g, protein 4g, total fat 4g (sat. fat 3g), cholesterol 29mg, fibre 1g, sodium 251mg, carb exchanges 1½


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


IBD Medical was born in Sydney Australia. Our mission is to help improve the lives of people living with diabetes by providing the best possible support products and information. 

*Disclaimer: This email and its recipes are produced for informational purposes only. This website is not intended to cure, prevent, diagnose or treat any disease. Content should not be considered a substitute for professional medical advice, expertise or treatment. The reader assumes full responsibility for consulting a qualified health professional regarding health conditions or concerns, and before starting a new health program or diet. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any suggestions or recipes herein or procedures undertaken hereafter. This nutritional information comes from online calculators. IBD Medical attempts to provide accurate nutritional information, figures like estimated nutritional information for recipes contained on this website, calories, fat, carbs, etc. are provided as a courtesy and are not guaranteed to be accurate. The reader is solely responsible for ensuring that any nutritional information obtained is accurate. IBD Medical is not responsible for adverse reactions, consequences or effects, resulting from the use of any recipes or suggestions herein, or procedures undertaken hereafter. This email is not intended as nutritional advice and readers of this website are ultimately responsible for all decisions pertaining to their health. Customers concerned with food allergies need to be aware of the particular ingredients that are used in recipes.


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