Mini Blackberry Swirl Pound Cupcakes
- Number of Servings: 48
Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan6 ounces blackberries (1 1/3 cups)2.5 cups plus 2 tablespoons sugar3 cups all-purpose flour1 teaspoon coarse salt1/2 teaspoon baking powder4 large eggs, lightly beaten1 teaspoon pure vanilla extract1 cup reduced fat sour cream, room temperature
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.
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.
Nutritional Info 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
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