Diabetic Gingerbread Cupcakes

45 mins (prep 15, cooking 30)
14 ingredients
12 servings
This was a WeightWatchers recipe that I modified to make it more diabetic friendly. The original recipe called for all purpose flour, brown sugar, butter and an egg. I mixed the flours, used natural unsweetned applesauce for the butter and egg substitute for the egg. Also, the molasses was cut from 1/3 cup to 2 tablespoons.

Categories:  <-60-mins , low-fat , european , cupcake , low-sat.-fat , cakes , healthy , low-in... , diabetic , time-to-make , dessert ,
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Serving Size (26.28 g)
Servings 12
Amount per Serving
Calories 42.35 Calories from Fat 3.87
% Daily Value *
Total Fat 0.43g 7.87%
Saturated Fat 0.21g 12.56%
Trans Fat 0.0g %
Cholesterol 1.12mg 4.49%
Sodium 161.5mg 80.75%
Total Carbohydrate 8.43g 33.72%
Dietary Fiber 0.29 g 13.9%
Sugars 2.36 g %
Protein 1.14g 27.43%
Vitamin A 17.26IU% Vitamin C 0.0mg%
Calcium 19.65mg% Iron 0.5mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground ginger, white pepper, unsweetened applesauce, natural, brown sugar substitute


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