Raspberry and Vanilla Cupcakes Recipe


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.

Makes 12 | Prep 15 mins | Cook 25 mins


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


  • 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


Per Serving

Energy (kcal)


Fat (g)


Sat Fat (g)


Sugar (g)


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Leyla Preston (595 Posts)

Leyla Preston is the owner and Editor of Motherhood Diaries global magazine for parents. Leyla is a busy mother of two even busier boys; Aron, 8, and Aidan, 7. When Leyla isn’t feeding, managing a gazillion tasks or cleaning the infinite mess at home, she is busy working on this magazine and a new cooking channel coming very soon – no rest for the wicked! You can follow Leyla on Twitter (@M_Diaries) or join the busy Motherhood Diaries Facebook group where all mums get together and share stories and solutions with one another: https://www.facebook.com//groups/motherhooddiaries/