I was strolling through Trader Joe’s the other day when I came across their Gluten Free Flour. I have previously bad experiences with some other brands being a bit too potato-y flavored so I was hesitant. But I bought it anyway. I was pleasantly surprised with the results. The cupcakes were extremely moist and there was no residual flavor.
I figured that since I was going the healthy route on these cupcakes I would also make them sugar-free by using my new favorite ingredient, Zero by Wholesome Sweeteners. Zero is another product that I was reluctant on using at the beginning. I have tried other brands, such as Splenda, and the final product had a chemically sweet aftertaste. I have used Zero in many recipes now and have had nothing but positive results. No one even realizes the substitution!
I would have loved to have called these cupcakes gluten-free and sugar-free, but unfortunately due to the pound of frosting on top, they are not sugar-free. However, if you are making these Lemon Blueberry Cupcakes for a diabetic, I would suggest making a simple glaze using Zero, lemon juice, lemon zest, and a touch of water.
Actually, you could even serve them just as the cake. The lemon and blueberries alone make it fantastic!!! Also, they can easily be made using regular flour and sugar (same amount) for a traditional cupcake.