Blood Sugar Impact of Cupcakes
This food has a high impact on blood sugar and may cause a rapid spike. The fat content may help moderate the blood sugar response.
Key Nutrients
Per 71.0g serving| Nutrient |
Amount per serving |
|---|---|
| Carbs | 39.0g |
| Sugars | 32.0g |
| Fiber | 0.0g |
| Protein | 2.0g |
| Fat | 15.0g |
Estimated Blood Sugar Response
Cupcakes contains 54.9g of carbs, 45.1g of sugar, and 0.0g of fiber per 71.0 Gg serving. This chart shows the estimated blood sugar curve based on these nutritional factors. This data is an estimate intended for educational purposes only.
Community Blood Sugar Response
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Serving size 71.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 7.0g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
ICING SUGAR, SUGAR, SHORTENING (CANOLA, PALM, MODIFIED PALM AND PALM KERNEL OIL), WATER, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGG, SOYBEAN AND CANOLA OIL, GLUCOSE, MODIFIED CORN STARCH, WHEY POWDER, SKIM MILK POWDER, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE, CALCIUM SULFATE), SOYBEAN LECITHIN, WHEAT GLUTEN, MONO AND DIGLYCERIDES, BUTTER (CREAM, SALT), SALT, ARTIFICIAL FLAVOR, DIACETYL TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, COLOR (FD&C YELLOW #5, FD&C YELLOW #6, FD&C BLUE #1, FD&C RED #3, FD&C RED #40), CORN STARCH, HYDROGENATED PALM KERNEL OIL, GUM ARABIC, POLYSORBATE 60.
How People Feel
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Vitamins & Minerals
Minerals
Compare this against
ICING SUGAR, SUGAR, SHORTENING (CANOLA, PALM, MODIFIED PALM AND PALM KERNEL OIL), WATER, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGG, SOYBEAN AND CANOLA OIL, GLUCOSE, MODIFIED CORN STARCH, WHEY POWDER, SKIM MILK POWDER, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE, CALCIUM SULFATE), SOYBEAN LECITHIN, WHEAT GLUTEN, MONO AND DIGLYCERIDES, BUTTER (CREAM, SALT), SALT, ARTIFICIAL FLAVOR, DIACETYL TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, COLOR (FD&C YELLOW #5, FD&C YELLOW #6, FD&C BLUE #1, FD&C RED #3, FD&C RED #40), CORN STARCH, HYDROGENATED PALM KERNEL OIL, GUM ARABIC, POLYSORBATE 60.
Food Tags
These tags help categorize Cupcakes based on its ingredients and effects on blood sugar levels.
Blood Sugar Impact Tags
Information about this food's data source, quality, and naming in the USDA database.
About Our Food Data
All nutritional data comes from the USDA Food Database. Some branded products contain self-reported information that may not be perfectly accurate. Food details are inherently difficult to measure precisely, so we do our best to provide reliable information and use the data quality score below to help you assess accuracy.
Notice something wrong with this food's data? Help us improve by reporting any inaccuracies.
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Frequently Asked Questions
Common questions about this food category and how to use these foods for diabetes management
Cupcakes is a food product in the cakes, cupcakes, snack cakes category with a Blood Sugar Impact score of 75.1.
Cupcakes has a Blood Sugar Impact (BSI) score of 75.1. Lower scores indicate less impact on blood glucose levels.
Cupcakes contains 54.9g carbs, 45.1g sugars, 0.0g fiber, and 2.8g protein per 100g.
This food has a high blood sugar impact and should be limited in diabetic diets. Always consult with your healthcare provider about foods that fit your individual dietary needs.
Consider the nutritional profile and blood sugar impact when incorporating Cupcakes into your meals. Pair higher-impact foods with protein and fiber for better blood sugar control.
Use our comparison tool to see how Cupcakes compares to similar foods. You can also explore other foods in the cakes, cupcakes, snack cakes category for alternatives.