Sour Cream Fudge Cupcakes (Made With Quinoa Flour)
30 mins (prep 10, cooking 20)
13 ingredients
12 servings
From Bob's Red Mill Organic 100% Stone Ground Quinoa Flour package. I substitute the sugar for splenda.

Categories:  <-30-mins , cupcake , cakes , time-to-make , dessert ,
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Serving Size (22.53 g)
Servings 12
Amount per Serving
Calories 47.01 Calories from Fat 42.93
% Daily Value *
Total Fat 4.77g 88.0%
Saturated Fat 3.0g 180.13%
Trans Fat 0.16g %
Cholesterol 12.32mg 49.29%
Sodium 176.36mg 88.18%
Total Carbohydrate 1.64g 6.54%
Dietary Fiber 0.6 g 28.63%
Sugars 0.21 g %
Protein 0.57g 13.59%
Vitamin A 139.35IU% Vitamin C 0.04mg%
Calcium 22.05mg% Iron 0.27mg%
*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:
sugar substitute, quinoa flour