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    You are in: Home / Recipes / Blueberries and Cream Cupcakes Recipe
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    Blueberries and Cream Cupcakes

    Blueberries and Cream Cupcakes. Photo by Elana's Pantry

    1/1 Photo of Blueberries and Cream Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Elana's Pantry's Note:

    The idea to make these gluten free Blueberries and Cream Cupcakes came from the book Martha Stewart's Cupcakes. While testing, the boys and I were referring to these yummy little gluten free treats as blueberry shortcake cupcakes and as you can imagine, the 3 of us enjoyed every bite. http://www.elanaspantry.com/blueberries-and-cream-cupcakes/

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    Ingredients:

    Serves: 4-6

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl, combine coconut flour, salt and baking soda.
    2. 2
      In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
    3. 3
      Mix dry ingredients into wet, blending with a hand mixer.
    4. 4
      Gently fold in frozen blueberries.
    5. 5
      Scoop batter one heaping ¼ cup at a time into paper lined cupcake tin.
    6. 6
      Bake at 350° for 20-25 minutes.
    7. 7
      Cool 1-2 hours and then top with Whipped Cream Frosting.
    8. 8
      Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
    9. 9
      Serve.

    Ratings & Reviews:

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    Nutritional Facts for Blueberries and Cream Cupcakes

    Serving Size: 1 (95 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 351.9
     
    Calories from Fat 279
    79%
    Total Fat 31.0 g
    47%
    Saturated Fat 3.7 g
    18%
    Cholesterol 158.6 mg
    52%
    Sodium 277.3 mg
    11%
    Total Carbohydrate 13.3 g
    4%
    Dietary Fiber 1.2 g
    5%
    Sugars 12.0 g
    48%
    Protein 4.9 g
    9%

    The following items or measurements are not included:

    coconut flour

    agave nectar

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