Buttermilk Cupcakes Recipe

Buttermilk Cupcakes
Buttermilk Cupcakes
Buttermilk cupcakes with a diabetic friendly chocolate frosting.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • 1 ½ c all purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ c buttermilk
  • ½ c sugar or equivalent sugar substitute
  • ¼ c canola oil
  • 1 egg
  • 1 tsp vanilla extract

Frosting ingredients

  • 6 oz reduced fat cream cheese, softened
  • ½ c Greek style fat free plain yoghurt
  • 2 tbs unsweetened cocoa powder
  • ½ c powdered sugar


  1. Preheat your oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.
  3. In a small bowl, whisk together buttermilk, sugar, oil, egg, and vanilla.
  4. Add buttermilk mixture to flour mixture and beat until just combined.
  5. Spoon the mixture into prepared muffin tin.
  6. Bake for 14 to 16 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  7. To make the frosting, beat cream cheese with an electric mixer on medium speed until smooth.
  8. Beat in the yogurt and cocoa powder until smooth.
  9. Mix in the powdered sugar until you reach your desired consistency.
  10. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.