Freeze a batch of these cupcakes and send to your child’s school (along with the carb count) so that one can be pulled out and thawed at each classroom birthday party. Find freezing and thawing tips here.
This recipe can be adapted to make vanilla cupcakes—find the recipe and nutritional informational here.
Serving Size: 1 cupcake (not including frosting or sprinkles)
- Calories: 151
- Fiber: 1g
- Total Fat: 9g
- Protein: 2g
- Total Carbohydrate: 16g
How To Make It
- Preheat oven to 350°F. Line the cups of a cupcake pan with paper liners.
- In a large mixing bowl, whisk together cake mix and pudding mix until well combined.
- In a small bowl, combine yogurt, coconut oil, eggs, vanilla and water. Whisk until just combined. (Make sure melted coconut oil has had time to cool and all other wet ingredients have had a chance to sit at room temperature for a bit. Adding coconut oil to very cold ingredients may cause it to re-solidify.)
- Add the wet ingredients into the dry ingredients and stir until moistened. Using a hand or electric mixer, beat on medium speed for 2 minutes. Scrape down sides of bowl with a rubber spatula and mix batter by hand until there are no more lumps.
- Divide batter evenly into prepared cups, filling each about two-thirds full. (It may help to use a large scoop to fill cups to ensure batter has been distributed evenly so that baking time will be uniform.)
- Bake for approximately 20 to 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove cupcakes from oven and let cool for 5 minutes. Remove cupcakes from pan and place them on a wire rack to cool to room temperature.
- When completely cooled, frost cupcakes with vanilla or chocolate whipped frosting.
Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.