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If you have a party coming up, then why not give our sugar free, gluten free and diabetic-friendly mini cupcakes recipe a try today? We guarantee they taste just as good without those harmful additives.  Your guests won’t even notice the difference!

Mini Cupcakes

Sugar Free, Gluten Free and Diabetic-Friendly

Makes 18


Vanilla Frosting

  • 250g light cream cheese, at room temperature
  • 100g unsalted butter, softened
  • 90g (3 ¼ oz) Perfect Sweet® xylitol
  • 1 teaspoon pure vanilla extract
  • Edible gold sequins, for sprinkling (Optional)


  1. Preheat oven to 160˚C/140˚C fan-forced. Line 18 x 30ml mini cupcake pans with mini cupcake papers.
  2. Place butter, egg and milk in a medium bowl and beat with an electric beater to combine. Sift baking powder and Classic Bake Mix together. Add to the egg mixture and mix on low speed to combine. Beat on medium speed for 2 minutes.
  3. Spoon mixture into cupcake papers and bake for 20 minutes or until a skewer inserted in the centres comes out clean. Cool on wire rack.

Vanilla Frosting

Use an electric beater to beat cream cheese, butter and xylitol in a medium bowl until smooth. Mix in vanilla. Pipe or spread frosting onto the cupcakes.


Sprinkle with edible sequins to decorate.

Variation: Lemon frosting

Use 1 teaspoon of finely grated lemon zest and 1 teaspoon lemon juice instead of the vanilla.

Simple to make and yet so incredibly tasty, your guests will be left wanting more with our mini cupcakes. Give our sugar free and gluten free cupcake recipe a try today! 

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