Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Blueberry Lemon Cupcakes – Sugar Free

Blueberry Cupcake

When I borrowed the Primrose Bakery Christmas book out of the library a few weeks ago, I bookmarked several of the recipes. The one for blueberry cupcakes caught my eye, mostly for the fabulously coloured icing. It’s a rare occasion for me to use food dyes, but I do like my food to be colourful. Icing made with natural fruit juice is a win win and even more so with this sugar free version.

Natvia PacksNatvia is a natural sugar free sweetener that has a similar look and feel to sugar. Even the cardboard packs look like the sort of thing bakers are used to using. It also has the same bulk, which makes it ideal for baking as you can swap the sugar in pretty much any recipe for Natvia. It is made in Australia from stevia and erythritol. Both of these come from natural sources and do not harm teeth or give insulin spikes, making them suitable for diabetics as well as everyone else. The stevia content is balanced so that its rather distinctive aftertaste is less pronounced than other stevia products I’ve tried. The really big plus of course is that it is calorie free.

Blueberry CakeI tinkered with the original recipe as I do and made the cakes more lemony as well as a little less sweet. They tasted good with a light moist sponge, but the icing was superb; it was both sweet and sour and very fruity. I veered off from the recipe and made a cream cheese version which I shall now be making again and again. With these you can have your cake and eat it, safe in the in the knowledge that your calorie count is low.

 

Sugar Free Blueberry Lemon Cupcakes
Yields 12
A tasty fruity cupcake with a tart but creamy topping. The colour is quite striking and the cakes being sugar free are relatively low in calories.
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 200g blueberries
  2. 250g Natvia baking mix
  3. 1 lemon
  4. 170g + 50g unsalted butter
  5. 2 large eggs (I used duck eggs)
  6. 250g flour (half wholemeal, half plain)
  7. 1 tsp baking powder
  8. 100g cream cheese
  9. 50g Natvia icing mix
Instructions
  1. Grate the lemon zest into a large mixing bowl.
  2. Put all but 12 blueberries into a small pan, squeeze in the juice from the lemon and add 50g Natvia.
  3. Simmer over a low heat for a couple of minutes. Strain the juice and remove the blueberries. Return the juice to the pan and simmer for a few more minutes to make a thick syrup. Leave to cool.
  4. Cream 170g of butter with the lemon zest and remaining Natvia until light and fluffy.
  5. Beat in the eggs, one at a time.
  6. Sieve in the flour and baking powder and stir in.
  7. Add the blueberries taken from the syrup and fold in.
  8. Divide the mixture between 12 cupcakes cases and bake at 180C for about 20 minutes when the cakes should be well risen and golden brown.
  9. Cream the remaining butter with the Natvia icing until light and fluffy, then beat in the cream cheese and as much of the syrup as the mix will take without it becoming runny.
  10. Spread the icing on top of the cakes and decorate with the reserved blueberries.
Adapted from Primrose Bakery Christmas by Martha Swift
Adapted from Primrose Bakery Christmas by Martha Swift
Tin and Thyme http://tinandthyme.uk/
Other recipes you might like using Natvia:

Sugar and Gluten Free Lemon Poppyseed Waffles 

I was commissioned to create a recipe using these Natvia products. I was not required to write a positive review and as always, all opinions are my own.

Comments

    • Leave a Reply

      Choclette
      31st May 2015

      Thanks Rebecca, fresh fruit in cakes is pretty much always a winner with me.

  1. Leave a Reply

    Terri
    31st May 2015

    They look and sound wonderful. I am useless in the kitchen when it comes to baking but I still enjoy having a go.

    • Leave a Reply

      Choclette
      31st May 2015

      Enjoying it is the main thing Terri, I bet you’re not nearly as bad as you think you are.

  2. Leave a Reply

    Dom
    31st May 2015

    look at that icing! Well HELLO! I’m never 100% sure about the sugar free natural sugars but always good to know they work well. it’s a texture thing for me.

    • Leave a Reply

      Choclette
      31st May 2015

      Texture-wise, the Natvia worked much better than other sugar-free products I’ve used for baking Dom, but as you know, I am not averse to a little sugar šŸ˜‰ The icing was fabuloso.

  3. Leave a Reply

    Kath
    31st May 2015

    Gorgeous! I picked up a copy of the primrose bakery books from my local charity shop. These cupcakes look delicious.

    • Leave a Reply

      Choclette
      31st May 2015

      Thank Kath. You’re always picking up good books in that charity shop of yours. I like the ideas the Primrose Bakery books have, although they tend to use more sugar than I would.

      • Leave a Reply

        Kath
        1st June 2015

        I know, it’s blooming marvellous at that charity shop. I have been picking up a load of American cook books lately. I want to meet the person/people that drop them off in there. Then the Oxfam shop had a copy of Michael Pollan’s Cooked and Wille Harcourt Cooze’s book the other day. I very nearly kissed the lady at the till. But managed to refrain myself in time. Both have been brilliant reads.

        • Leave a Reply

          Choclette
          1st June 2015

          Ooh wonderful. I have Willie’s book – recently picked up in a remainder shop, but not Michael Pollan’s, which I really ought to get hold of.

    • Leave a Reply

      Choclette
      31st May 2015

      Thanks Becca, it’s jolly useful to have a calorie free sweetener up one’s sleeve that isn’t bad for you in some way.

    • Leave a Reply

      Choclette
      31st May 2015

      I just loved the icing on these, it was so vibrant and ever so tasty too šŸ˜‰

  4. Leave a Reply

    Tracy
    31st May 2015

    The colour of the icing is gorgeous. I do love blueberries baked into cakes as they become so moist.

    • Leave a Reply

      Choclette
      31st May 2015

      I’m with you on blueberries in cakes Tracy, well pretty much any fresh fruit really šŸ™‚

  5. Leave a Reply

    Jen
    31st May 2015

    Love the colour of the icing. Have never attempted sugar free baking and didn’t even really know what Natvia was so thanks for enlightening me. I’ll have to do some experimenting with my baking.

    • Leave a Reply

      Choclette
      31st May 2015

      Thanks Jen, the colour is wonderfully vibrant – it tastes rather good too. I’ve tried a few stevia based products and this is definitely the best of them.

    • Leave a Reply

      Choclette
      1st June 2015

      Me too Laura – as long as I knew the colour came from an integral ingredient – I am not a fan of food dyes.

  6. Leave a Reply

    ManjiriK
    1st June 2015

    Yummy colours and I love that these products are safe even for diabetics and do not give crazy sugar spikes! Makes me want to get back to baking!

  7. Leave a Reply

    Carolyn blogs
    1st June 2015

    I used to bake with Xylitol years ago when I was dieting. I kind of forgot about sugar alternatives since but I’d be curios to give this a go. I’ve just made a lime and ginger drizzle cake which is sat on the side cooling at the moment. I wonder how natvia would taste for the drizzle. This is my fave kind of cake but I always think that there’s too much sugar in it.

    • Leave a Reply

      Choclette
      1st June 2015

      Ooh lime and ginger is a lovely combination. Luckily for you, you don’t live next door carolyn or I might be popping around for a slice. Xylitol has calories I believe, although a lot less then sugar. Natvia has none. It is more distinctive in taste though, so I think you’d have to try it and see what you thought.

    • Leave a Reply

      Choclette
      1st June 2015

      Well it’s jolly useful to be able to bake without using sugar from time to time Bintu.

  8. Leave a Reply

    sarah
    1st June 2015

    these look so cute! i love the pink icing! pinned. šŸ™‚

    • Leave a Reply

      Choclette
      1st June 2015

      Thank you Sarah. The icing was my favourite part. I loved the colour and it tasted wonderfully fruity too.

  9. Leave a Reply

    Hannah
    1st June 2015

    Oh my wow. These look so so good. I am a huge pink lover so I think I’ll be having a go at that insane pink, it’s gorgeous!

  10. Leave a Reply

    Heidi Roberts
    2nd June 2015

    I think lemons and blueberries were made to be together! Love cupcakes with them.

    • Leave a Reply

      Choclette
      3rd June 2015

      I’m with you there Heidi, lemons give a certain needed sharpness to blueberries I feel.

    • Leave a Reply

      Choclette
      6th June 2015

      Thanks Janice, the blueberry lemon cheese icing was the best bit – sweet, tart and creamy.

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