White Blueberry Cupcakes Recipe

White Blueberry Cupcakes
White Blueberry Cupcakes
White blueberry cupcakes are a diabetic friendly sweet treat.

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
  • ½ c blueberries

Frosting ingredients

  • ⅓ c white baking chocolate, melted
  • 1 tbs fat free milk
  • 1 ¼ c frozen light whipped dessert topping, thawed


  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. Gently fold in the blueberries.
  6. Spoon the mixture into prepared muffin tin.
  7. Bake for 14 to 16 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  8. To make the frosting, take the melted chocolate and stir in the milk. Allow it to cool for 5 minutes.
  9. Gradually fold in the frozen light whipped dessert topping.
  10. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.