Diabetic Friendly Peaches and Cream Filled Peach Cupcakes with a Peach and Yogurt Icing

At the Virginia Renaissance Faire, I often get asked if I have anything diabetic friendly. And people dealing with diabetes are delighted when I say, “Yes! I do have diabetic friendly baked goods.” One of my taste testers, who is diabetic, once told me, ” I didn’t know diabetic friendly baked goods even existed!” as she happily ate a Diabetic Friendly Cherry Almond Scone.

After making Diabetic Friendly Banana Muffins, I knew I could make diabetic friendly peach cupcakes since peaches have far fewer carbohydrates than bananas. And I could add a whipped cream and peach filling because of the small amount used, but how to make a frosting that is diabetic friendly? In the past I have tried a variety of “diabetic friendly” frostings, e.g., using tofu, but could not find one that I was willing to eat. I finally hit upon the idea of using plain Greek yogurt; add some sugar-free  instant pudding and it worked! And with only 14 1/2 carbohydrates per cupcake, this is a wonderful diabetic treat!

See also: Peach Cupcakes with Peaches and Cream Filling and Dulce de Leche Buttercream Frosting, Gluten Free Peach Cupcakes with Peaches and Cream Filling and Dulce de Leche Buttercream Frosting and Vegan Peach Cupcakes with Peaches and Coconut Mousse Filling and Peach Frosting with Raspberry Jam Icing.

This recipe is presented as a suggestion and may not be appropriate for all diabetics. Please check with your doctor or dietitian to determine if food items made using this recipe can be safely incorporated into your diet.

The Inside Scoop

When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of Splenda is 24 grams. By volume, this measure will be less than 1 cup. Precise measuring is essential for diabetic baking to ensure accurate carbohydrate counts.

For the Cupcakes:

Let butter soften to room temperature. To soften quickly, place the butter in a microwave and microwave on low heat until slightly softened but not melted.

I make my own applesauce; this allows me to control the thickness. If using purchased applesauce, place twice the required amount into a small saucepan and cook on a low heat until approximately the same thickness as egg white and applesauce coats a spoon. Cool applesauce to room temperature.

Be sure eggs are at room temperature. Warm eggs hold more air than cold eggs, which means a lighter cupcake. To quickly bring eggs to room temperature before cracking, place eggs in a bowl of warm (not hot) water for 10 minutes.

Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody eggs.

Fork smash your butter and sliced peaches. This way, you will get small chunks of peaches in your muffin for extra flavor.

In a small bowl, add the eggs, sour cream, applesauce peach brandy and (opt.) peach extract. Whisk to combine.

In a medium bowl, combine the Diabetic Flour Mix, baking soda, baking powder and salt. Mix until leaveners and salt are evenly distributed throughout the flour to create an even rise. Make a well in the middle of the flour mix. This ensures the flour on the bottom of the bowl absorbs liquid. 

Wheat flours contain gluten. Extended mixing can create a strong gluten structure, which results in a chewy crumb and a tough crust. Pour the wet ingredients into the well in the flour. Then, gently stir or fold the wet and dry ingredients together: Using your spatula, slice down through the middle of the bowl and gently lift the batter on the side and fold over.

After the flour is folded in, fold in the peaches and mashed butter the same way: Slice down through the middle, lift on the sides and fold over.

Wheat bran is fiber and absorbs moisture poorly. Refrigeration time is essential to allow flours to absorb moisture and reduce the grittiness of the bran. Be sure to label your covered bowl with the name of the batter and the time of refrigeration.

When your muffins are done baking and have cooled for 10-15 minutes, it is important to remove your baked muffins from the pan so that the muffins do not become wet from condensation as the muffins cool.

For the Peaches and Cream Filling

Combine peaches and Splenda in a small saucepan and cook down until the volume equals approximately 75 g./ 1/3 cup. If large chunks of peaches are visible in the sugar-free peach jam, place peach jam in the bowl of a small food processor or large electric nut chopper and pulse for 1 second three or four times until chunks are smaller. Cool completely.

To make the hole in the cupcakes for the filling, use a melon baller and scoop out a hole in the middle. Be sure to save the part you remove to eat later! Or use a coring tool to cut a hole in the middle of the cupcake and lift out. Do not go through to the bottom of the cupcake.

Beat whipping cream until stiff peaks form; add Splenda and continue beating until stiff peaks form. Then, just like with the batter, carefully fold the peach jam into the whipped cream by slicing the side of the spatula down the middle and lifting up on the sides and folding over.

Once all of the cupcakes have a hole for filling, assemble a pastry bag with no tip or a large, plain tip. Fold down the top of the piping bag. Fill with the peaches and cream filling, unfold and twist the top of the bag so peach filling does not escape from the top.

Then place the tip of the piping bag into the holes in the cupcakes and pipe in filling just until the holes are full. The filling can also be spooned into the cupcake hole, but a piping bag reduces the likelihood of air pockets in the filling.

And remember to pipe any extra filling onto your cupcake plugs!

All that’s left is to make the yogurt and peach frosting, frost the cupcakes and enjoy!

Print Recipe

Diabetic Friendly Peaches and Cream Filled Peach Cupcakes with a Peach Yogurt Icing

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By Connie Teunis – Serves: 9 cupcakes plus 1 1/2 servings of 'plugs

Prep Time: 1 hour 30 minutes - 3 hours 30 minutes. – Cooking Time: 20 minutes

A frosted peaches and cream filled peach cupcake with only 14 1/2 carbohydrates per serving!

Ingredients

• For the Cupcakes:
• 130 g./ 1 ½ c. Diabetic Flour Mix
• ½ t. Baking Soda
• 18 g./ ¾ c. Splenda Granulated Zero Calorie Sweetener
• ½ t. Cinnamon (opt.)
• ¼ t. Salt
• 28 g./ 2 T. Butter
• 1 Egg
• 1 Egg yolk
• 75 gr./ 5 T. Sour Cream
• 67 ½ g./ 4 T. Unsweetened Applesauce, cooked until thick
• 2 T. Peach Brandy
• 1 t. Peach Extract (opt.)
• 125 g. Peaches, fresh or frozen and thawed, fork mashed
• For the Filling:
• 100 g. Peaches, fresh or frozen and thawed, drained and mashed, reserving any drained liquid
• 6 g./ ¼ c. Splenda Granulated Zero Calorie Sweetener
• 4 T. Whipping Cream
• 1 ½ g./ 1 T. Splenda Granulated Zero-Calorie Sweetener
• For the Frosting:
• 226 g./ 1 c. Nonfat Plain Greek Yogurt
• 10 g. Sugar-Free Instant Vanilla Pudding & Pie Filling
• 1 t. Peach Juice
• 1 ½ g./ 1 T. Splenda Granulated Zero Calorie Sweetener

Instructions

1

To make the cake:

2

Place fresh or frozen peaches in a small bowl; drain, saving any juices. Mash with a fork so that pieces of peach are still visible.

3

Line a cupcake tin with 9 paper cupcake holders; spray the inside of the paper cups with a non-stick cooking spray.

4

In a medium bowl, whisk together the diabetic flour mix, baking soda, salt, Splenda and cinnamon. Make a well in the center of the flour; set aside.

5

In a small bowl, mash the softened butter. Crack eggs into the bowl. Add sour cream, Peach Brandy or Peach Schnapps and (opt.) peach extract and whisk together.

6

Pour the wet ingredients into the well in the flour mix. Use a spatula to fold the ingredients together until just combined.

7

Using the same rubber spatula, fold the peaches gently into the batter.

8

Cover and refrigerate for 30 minutes – 2 hours.

9

Once ready to bake, preheat oven to 350 degrees.

10

Remove peach cupcake batter from the refrigerator and gently fold batter over a few times as wet ingredients tend to collect on the bottom.

11

Measure 56 g./ 2 oz. batter into each cupcake cup.

12

Bake for 20 minutes or until a metal cake tester comes out clean when inserted into the middle of the cupcakes and the cupcakes are light brown on top and firm to the touch.

13

Cool the cupcakes in the pans on a wire rack for 10 to 15 minutes then remove the cupcakes from the cupcake tin and place on the rack and cool completely, about 30 minutes.

14

To make the Peaches and Cream filling:

15

Place mashed peaches and 6g./ ¼ c. of Splenda into a small saucepan. On medium heat, cook peaches until they thicken into a soft jam consistency. Cool completely.

16

Beat whipping cream until stiff peaks form. Gently fold in cooled peach jam until no streaks show.

17

To make the frosting:

18

In a small bowl, mix yogurt and sugar-free instant pudding; mixture will become very thick. Add 1 t. reserved peach juice and 1 ½ g./ 1 T. Splenda, stir. Add more peach juice, if necessary, to achieve a spreading consistency.

19

To assemble the cupcakes:

20

For filled cupcakes:

21

Use the small end of a melon baller or a coring tool and scoop out a hole in the middle of the cupcake.

22

Place a large, plain piping tip on the end of a pastry bag. Fill pastry bag with peaches and cream filling; pipe filling into hole in cupcake until it fills just to the top.

23

For the icing, carefully spread icing on top of cupcakes. Enjoy!

24

To store, place the cupcakes into a container with a lid and refrigerate.

Diabetic Flour Mix

Ingredients                                                 Carbs        

30.0g./ 4T Sprouted Whole Wheat
         Or Whole Wheat Flour 21.0              21.0g. 
27.5g./ 5T Wheat Germ*                              12.5 
16.0g./ 4T Wheat Bran*                                 7.0 
   7.0g./ 1T       Amaranth ***                         4.75
 11.0g./ 2T      Oat Flour**                             10.0

91.5g  per cup                                               55.25 carbohydrates per cup 

* Grind in a coffee grinder or a grinder specifically for grinding grains

** Look for oat flours with lower carbohydrate counts

***Amaranth can be found among gluten-free flours or at health food 
stores. If not, substitute cornstarch, potato starch or tapioca starch, although the carbohydrate content is slightly higher.

Nutrition Information Per Cup:
Total Carbs:              55.25 g.
Total Fat:                     4.75 g.
Total Fiber:              16.13 g.
Sugar and “other”: 23.00 g.
Protein:                    17.10 g.

To make a larger batch to store for future use:

Ingredient x5

Sprouted Whole Wheat
           Or Whole Wheat Flour 150.0g.
Wheat Germ                              137.5g.
Wheat Bran                                  80.0g.
Amaranth                                     35.0g.
Oat Flour                                       55.0g.
Total weight for 5 cups:         457.5 g.