Sugar Free Pineapple-Mango Cupcakes

I love to bake.  Especially cupcakes!  However, my husband's grandpa is diabetic, so I always have to keep him in mind when baking for family gatherings.  I'm sure Grandpa gets sick of eating the same old sugar free desserts over, and over again (I mean come on, there isn't a ginormous variety of sugar free desserts!).  Grandpa has been known to favor fruit flavored desserts, so I figured I'd hit him with some tropical flavors.  What my 7 year old daughter and I came up with was a pineapple mango cupcake, dressed with these cute little pineapple flowers we found on Pinterest.

Sugar Free Pineapple Cake
3 cups Bisquick mix
1/2 cup powdered milk
1 tsp. baking powder
2 cups Splenda
1 tsp. salt
2 sticks butter
3 large eggs
1 cup milk
2 tsp. vanilla extract
1/4 cup pineapple juice

Preheat the oven to 350 degrees(F).  Mix together the dry ingredients into a bowl. Add the butter (room temp) and beat with mixer until little dough balls start to form (about 2-3 minutes).  Add the remaining wet ingredients.  Blend together.  Fill cupcake liners with batter.  Bake for 18-25 minutes (you'll know it's finished when your toothpick comes out clean!).  Let cool before frosting.  If you don't feel comfortable making your own batter, Pillsbury makes a great tasting sugar free cake mix!


Mango Cream Filling

2 cups of sugar free Cool Whip

1 mango, mashed

Blend the whip cream and the mango until smooth.  To fill cupcakes, use the bottom of a wooden spoon to make a hole in the center of your cupcakes.  Use a piping bag to fill the centers.

For the frosting, I mix one container of Sugar Free Vanilla frosting by Pillsbury with 1 tbsp. of pineapple juice.  I top my cupcakes with a dried pineapple flower.  For directions on how to make this, visit Mrs. Regueiro's Plate.