Blueberries and Cream Cupcakes
30 mins (prep 10, cooking 20)
10 ingredients
9 servings
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.

Categories:  <-30-mins , cupcake , gluten-free , cakes , free-of... , time-to-make , dessert ,
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Serving Size (28.36 g)
Servings 9
Amount per Serving
Calories 162.2 Calories from Fat 118.98
% Daily Value *
Total Fat 13.22g 183.01%
Saturated Fat 1.26g 56.85%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 36.43mg 13.66%
Total Carbohydrate 10.35g 31.04%
Dietary Fiber 0.05 g 1.67%
Sugars 9.16 g %
Protein 0.03g 0.49%
Vitamin A 20.51IU% Vitamin C 2.23mg%
Calcium 0.31mg% Iron 0.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
coconut flour, frozen blueberries, fresh blueberries