I made these for my uncle to have on Easter, since he can’t have regular cupcakes which are loaded with sugar. These are from dlife.com, a diabetic lifestyle website. He likes cherry so I used lite cherry pie filling, but you could in theory use any pie filling you want- blueberry, etc.
There are many resources out there for diabetic and low sugar cupcakes and desserts, as well as gluten-free (Jamie I haven’t forgotten! I’m looking into it!) and low-carb cupcakes and desserts. So if those apply to you, I encourage you to look on the internet! There are so many websites out there catering to the special diet needs of every different kind of person, its crazy!
But anyway back to this recipe….
CHERRY FILLED DIABETIC CUPCAKES
- 1 package (18.25 ounces) white cake mix
- 1 cup water
- 2 tbsp. Canola oil
- 3 egg whites
- ¾ cup canned light cherry pie filling
- Preheat oven to 350 degrees.
- Line muffin pans with mini-paper liners.
- In a mixing bowl, combine cake mix, water, oil and eggs; mix well.
- Spoon batter by ½ cupfuls into paper-lined muffin pans. Bake for 20 minutes or until a toothpick inserted into center of cupcake comes out clean.
- Remove cupcakes from oven and cool.
- Using a teaspoon, scoop out a cavity about ½ inch deep in center of each cupcake and discard (or eat! haha).
- Fill cavity with 1 teaspoonful of cherry pie filling. Pat down filling with back of spoon.
These are LOW sugar, not sugar free, so if you’re making them for a diabetic be sure to make them aware of that. They came out absolutely amazing looking, I don’t like cherries or else I would’ve stolen one and taste tested it!
This recipe made 18 cupcakes for me. I probably could’ve made an even 2 dozen and just made smaller cupcakes, but wheres the fun in that?
Make these and while you eat them, ponder whatever happened to Warrant, and if they ever had another hit song after that one. Or just make them and eat them doing whatever you want. *shrugs*