Dessert

Mini Blackberry Swirl Pound Cupcakes is for Dessert.

Mini Blackberry Swirl Pound Cupcakes takes several minutes to prepare.

Mini Blackberry Swirl Pound Cupcakes takes several minutes to cook.

Mini Blackberry Swirl Pound Cupcakes makes 48 servings.

The ingredients for Mini Blackberry Swirl Pound Cupcakes are:

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
6 ounces blackberries (1 1/3 cups)
2.5 cups plus 2 tablespoons sugar
3 cups all-purpose flour
1 teaspoon coarse salt
1/2 teaspoon baking powder
4 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 cup reduced fat sour cream, room temperature

Here is how you make Mini Blackberry Swirl Pound Cupcakes:

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 NoteFor 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 cupcakesNumber of Servings: 48Recipe submitted by SparkPeople user SEBISCUIT.

The nutritional information for Mini Blackberry Swirl Pound Cupcakes is:

• Servings Per Recipe: 48
• 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