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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 119.5
  • Total Fat: 4.9 g
  • Cholesterol: 27.7 mg
  • Sodium: 62.1 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.5 g

View full nutritional breakdown of Mini Blackberry Swirl Pound Cupcakes calories by ingredient
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Mini Blackberry Swirl Pound Cupcakes

Submitted by: SEBISCUIT

Introduction

For this recipe, I took a Martha Stewart recipe and made mini cupcakes with it... with a few alterations to lighten it up a bit. The original was for a pound cake, but I found it hard to resist a full slice = just over 250 calories if the loaf was sliced into 12.

These little guys come out just under 120 calories each = just about perfect in my opinion. I managed to make 48 but that was with heaping Tbsp of batter in each spot which resulted in quite large muffin tops... so next time I may to try to get another dozen out of the batter (brings the calories down to just under 100 at 95) which may make one feel generous with ones self and allow for the topping of one with whipping cream or cool whip + a berry.
For this recipe, I took a Martha Stewart recipe and made mini cupcakes with it... with a few alterations to lighten it up a bit. The original was for a pound cake, but I found it hard to resist a full slice = just over 250 calories if the loaf was sliced into 12.

These little guys come out just under 120 calories each = just about perfect in my opinion. I managed to make 48 but that was with heaping Tbsp of batter in each spot which resulted in quite large muffin tops... so next time I may to try to get another dozen out of the batter (brings the calories down to just under 100 at 95) which may make one feel generous with ones self and allow for the topping of one with whipping cream or cool whip + a berry.

Number of Servings: 48

Ingredients

    1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
    6 ounces blackberries (1 1/3 cups)
    2.5 cups plus 2 tablespoons sugar
    3 cups all-purpose flour
    1 teaspoon coarse salt
    1/2 teaspoon baking powder
    4 large eggs, lightly beaten
    1 teaspoon pure vanilla extract
    1 cup reduced fat sour cream, room temperature

Directions

Preheat oven to 350 degrees. Lightly butter a mini muffin pan. In a food processor, puree blackberries with 2 tablespoons sugar. In a medium bowl, whisk together flour, salt, and baking powder.

In a large bowl, using an electric mixer, beat together butter and 2 1/2 cups sugar until light and fluffy, 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

Scoop a batter using a Tbsp and place 1 heaping Tbsp for 48 minis (not so much if your trying to get 60) into each mini muffin spot. Scoop and place about 1 tsp full of berry puree on top of the batter in each spot. With a skewer or thin-bladed knife, swirl batter and puree together. Bake until light to golden brown and a toothpick inserted in center of cake comes out clean, about 20 minutes. Let cool in pan on a wire rack, 20-30 minutes. Lift cake out of pan and continue to cool or serve still slightly warm.

Cook's Note
For a little added treat, top with Whipping Cream or Cool Whip and a berry.
Change it up: Swap 6 ounces raspberries, strawberries or blueberries for the blackberries.
To save about another 3 calories per cupcake (when making 48) you can use non-fat sour cream.

Serving Size: Makes 48 (to 60?) mini cupcakes

Number of Servings: 48

Recipe submitted by SparkPeople user SEBISCUIT.






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