Raspberry and Vanilla Cupcakes Recipe

Raspberry and Vanilla Cupcakes Recipe

Leyla Preston Leyla Preston

These cupcakes by Canderel are so easy to make, you just pop all the ingredients into a mixer, place the mix into cupcake cases and then bake. They’re cute and low on calories too!

Motherhood Diaries was challenged to create two batches of these delicious cupcakes, one with Canderel Sugarly Sweetener and one with caster sugar to see whether my family would taste the difference. They unanimously voted for the cupcakes that used Canderel Sugarly because they weren’t as sweet, but they still retained a lot of the zing and lightness.

Click here for my Lemon and Blueberry Cheesecake recipe

And, here for the full Canderel Taste Test post

Remember to use half the quantity of Canderel Sugarly sweetener to normal sugar, so for 125g/40z sugar you use 62g/2oz of sweetener.

https://youtu.be/1f8OiKvY1xw

Makes 12 | Prep 15 mins | Cook 25 mins

Ingredients

Ingredients for Raspberry and Vanilla Cupcakes Recipe by Canderel - motherhooddiaries

175g/6oz low fat spread

3 eggs

75g/3oz Canderel Sugarly plus extra for dusting

100g/3 ½ oz. self-raising flour, sieved

1 tsp baking powder, sieved

1 tsp vanilla extract

250g punnet raspberries

You will need a 12-hole patty tin, lined with paper cases

Method

  • Add the low fat spread, eggs, Canderel Sugarly, flour, baking powder and vanilla extract to the bowl of the food mixer and beat until creamy and well combined.
Canderel Sugarly Sweetener ingredient in Raspberry and Vanilla Cupcakes recipe - Canderel - motherhooddiaries
  • Stir through the raspberries then divide the mixture into the paper cases using a teaspoon. Put in the oven and bake for 20-25 mins or until pale golden and risen and springy to the touch.
  • Remove from oven and transfer to a wire rack and leave to cool completely before serving.
  • Dust with a little Canderel Sugarly to serve.

Cook’s Tip

If you wish to decorate these, mix 150g half fat cream cheese with 2 tbsp. Canderel Sugarly, spread on cooled cakes and top with a fresh raspberry – you will however increase the calories!

Fancy some chocolate cupcakes? Reduce the flour to 75g and add 25g of dark cocoa!

Nutritional information

Nutrient

Per Serving

Energy (kcal)

107

Fat (g)

7

Sat Fat (g)

1.7

Sugar (g)

1

Leyla Preston, founder of Motherhood Diaries

About Leyla Preston

Leyla is a UK mum of four, a writer and the founder of Motherhood Diaries, which she has edited since 2010. She has written about pregnancy, birth and family life for more than 15 years, edited NCT Harrow’s Special Delivery magazine, and is the author of several children’s and family books. She is also co-founder of Poppy, a new app helping UK parents find trusted local support, and presents Tech Talks Zone, a YouTube channel reviewing tech and AI tools for busy parents. Read Leyla’s story

Follow Leyla: LinkedIn · Instagram

Our health articles follow NHS guidance and aren’t a substitute for advice from your midwife, health visitor or GP.

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