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diabetic gingerbread cupcakes


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.


# # # # # # # # # # # # # # #


  • Carbohydrates: 102.5
  • Fats: 1.0
  • Dietary Fiber: 33.0
  • Minerals: 7.0
  • Proteins: 5.0
  • Vitamins: 1.0
  • Water: 7.0


  1. Heat oven to 350f
  2. Spray non-stick muffin tin with cooking spray
  3. Mix dry ingredients together in a large bowl with a wire whisk
  4. Mix applesauce
  5. Brown sugar replacement
  6. Buttermilk
  7. Molasses
  8. Water and egg substitute together in a medium sized bowl
  9. Stir the applesauce mixture into the dry ingredients until well blended
  10. Spoon into prepared muffin tin
  11. Bake for approximately 30 minutes
  12. Can be served warm or at room temperature

Step 8

Total Time in Minute 45

Ingredients Count 14

cooking diabetic gingerbread cupcakes

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White flour

Whole wheat flour

Ground ginger

White pepper



Baking soda


Unsweetened applesauce

Brown sugar





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