Wild Berry Cupcakes

30 mins (prep 15, cooking 15)
11 ingredients
12 servings
I adapted this from a very tasty and moist cake recipe "Raspberry Pudding Cake" from the website: www.recipegoldmine.com to get more fiber, and less sugar. I've made these with fresh mulberries, raspberries and blueberries. I've also made them with apples, dried blueberries, dried cranberries or other dried fruits or raisins, but since these are sweeter than the fresh berries, sugar can be cut further if you mind eating excess sugar.

Categories:  <-30-mins , cupcake , cakes , time-to-make , dessert ,
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Serving Size (57.46 g)
Servings 12
Amount per Serving
Calories 185.74 Calories from Fat 65.16
% Daily Value *
Total Fat 7.24g 133.67%
Saturated Fat 0.3g 17.81%
Trans Fat 0.05g %
Cholesterol 0.0mg 0.0%
Sodium 229.56mg 114.78%
Total Carbohydrate 27.79g 111.17%
Dietary Fiber 1.16 g 55.49%
Sugars 17.06 g %
Protein 3.76g 90.14%
Vitamin A 42.95IU% Vitamin C 0.78mg%
Calcium 80.07mg% Iron 1.37mg%
*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:
fresh berries