Peppermint Cupcakes

Diabetic-Friendly Peppermint Cupcakes

Ingredients

Cupcakes

• 1½ cups almond flour
• ¼ cup coconut flour
• ½ cup erythritol or monk fruit sweetener
• 1 tsp baking powder
• 3 eggs
• ½ cup unsweetened almond milk
• ¼ cup melted butter or coconut oil
• 1 tsp vanilla extract
• ½ tsp peppermint extract

Frosting

• 1 cup whipped cream (unsweetened)
• 2 tbsp erythritol (powdered works best)
• ¼ tsp peppermint extract

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Instructions

1. Preheat oven to 175°C (350°F) and line a muffin tin.
2. Mix almond flour, coconut flour, sweetener, and baking powder.
3. In another bowl, whisk eggs, almond milk, butter, vanilla, and peppermint extract.
4. Combine wet and dry ingredients.
5. Fill cupcake liners about ¾ full.
6. Bake 18–22 minutes until set and lightly golden.
7. Cool completely.
8. Whip cream with sweetener and peppermint extract, then frost cupcakes.

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Why this works for diabetes

• No refined sugar → uses erythritol/monk fruit
• Almond + coconut flour → lower carbs than white flour
• Moderate fat + protein → steadier blood sugar

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Tips

• Go light on peppermint extract—it’s strong
• Add a little cocoa powder for chocolate-peppermint cupcakes
• Keep portions reasonable (even low-carb desserts can add up)