2 cups all-purpose flour
1/2 cup wheat germ
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon ginger
1/8 teaspoon allspice
3/4 cup buttermilk
1 cup unsweetened applesauce
1/2 cup unsalted butter, softened
1/2 cup sugar
1 large egg
Cream-Cheese Frosting Ingredients
4 ounces cream cheese, softened
4 Tablespoons unsalted butter, softened
2 Tablespoons honey
Heat oven to 350 deg. F. Line 18 muffin cups with baking liners. Coat liners with vegetable cooking spray.
In medium bowl, combine flour, wheat germ, baking soda, cinnamon, baking powder, ginger, and allspice. Combine buttermilk and applesauce in measuring cup. In large bowl, with electric mixer on medium, beat butter and sugar until light and fluffy. Add egg, beating well. Alternate adding flour mixture with buttermilk mixture, beating to combine.
Divide batter among baking liners, and bake 25 minutes. Cool completely.
Prepare frosting: In medium bowl, mix together cream cheese, butter, and honey until smooth.
Serving size: 1 cupcake Yield: 18 cupcakes Exchanges: N/A Nutrition: 142 Calories, 3g Protein, 21g Carbohydrate, 5g Fat
Recipes by Karen Tack and Jacqueline Plant. Copyright © 2001 Gruner + Jahr USA Publishing. Reprinted from PARENTS magazine by permission.
Back to the Recipes Page
|Return to the Top of This Page|
Last Updated: (none)
This Internet site provides information of a general nature and is designed for educational purposes only. If you have any concerns about your own health or the health of your child, you should always consult with a physician or other health care professional.
This site is published by T-1 Today, Inc. (d/b/a Children with Diabetes), a 501c3 not-for-profit organization, which is responsible for its contents. Our mission is to provide education and support to families living with type 1 diabetes.
© Children with Diabetes, Inc. 1995-2018. Comments and Feedback.