Directions:
- CUPCAKES:.
- Preheat oven to 350 degrees. Line muffin tins with paper liners.
- Whisk flour, baking powder, baking soda and cinnamon, nutmeg and salt in small bowl - set aside.
- Beat butter til fluffy in medium bowl.
- Gradually beat in sugar til fluffy with mixer on high.
- Lower mixer speed to medium - beat in egg, then vanilla.
- Lower the mixer speed to low - beat in flour mixture alternately with buttermilk til blended.
- Blend in jam until nearly blended.
- Spoon into prepared muffin tins.
- Bake 20 mins until cakes are spongy.
- Cool cupcakes on wire rack.
- FROSTING:.
- Mix pudding mix and sugar together to get out lumps.
- Add milk and whip together.
- Mix in the Cool Whip.
- Put in the fridge to set.
- Once cupcakes have cooled, frost liberally.
- Garnish with fresh blackberries.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.22 Kcal (1387 kJ) | ||
| Calories from fat | 167.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.6g | 29% | |
|---|---|---|---|
| Cholesterol | 79.34mg | 26% | |
| Sodium | 285.03mg | 12% | |
| Potassium | 162.59mg | 3% | |
| Total Carbs | 37.3g | 12% | |
| Sugars | 20.3g | 81% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 4.51g | 9% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 92.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 231.52 Kcal (969 kJ) | ||
| Calories from fat | 116.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13g | 29% | |
|---|---|---|---|
| Cholesterol | 55.46mg | 26% | |
| Sodium | 199.23mg | 12% | |
| Potassium | 113.65mg | 3% | |
| Total Carbs | 26.07g | 12% | |
| Sugars | 14.19g | 81% | |
| Dietary Fiber | 1g | 6% | |
| Protein | 3.15g | 9% | |
| Vitamin C | 2.1mg | 5% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 3% | |
| Calcium | 64.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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