Eatingwell Blueberry Cupcakes Recipe

Keto Friendliness Gauge

Net Carbs are 17% of calories per serving, at 33g per serving. Although the amount is above what's considered keto-friendly, it shouldn't kick you out of ketosis.

How keto-friendly is Eatingwell Blueberry Cupcakes? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

Learn more about the keto diet

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Keto & Health Insights for Eatingwell Blueberry Cupcakes Recipe

  • Net Carbs are 17% of calories per serving, at 33g per serving. This food is a little higher than what's considered keto-friendly but it falls within a range that won't kick you out of ketosis. Take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Eatingwell Blueberry Cupcakes Recipe Nutrition Label

Nutrition Facts

Serving Size: 12 servings   ( 101 g )
Amount Per Serving
Calories: 199
Total Fat: 5g
Saturated Fat: 1g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 3g
Trans Fat: 0g
Cholesterol: 16mg
Sodium: 235mg
Total Carbohydrates: 35g
Dietary Fiber: 2g
Sugar: 17g
Protein: 3g
Calcium: 66mg Iron: 1mg
Potassium: 215mg Vitamin A: 8mcg
Vitamin C: 8mg Vitamin D: 0mcg

Ingredients

  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • Pinch of salt
  • 3 tablespoons water
  • 1 large Yukon Gold potato, peeled and cut into small chunks
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon coconut extract or vanilla extract
  • 2-3 tablespoons blueberry preserves or jam
  • 1/2 cup nonfat buttermilk (see Tip)
  • 3/4 cup cake flour
  • 1/2 teaspoon baking soda
  • 3/4 cup whole-wheat pastry flour (see Note)
  • 1 cup blueberries, fresh or frozen (thawed and drained), plus fresh blueberries for garnish Frosting
  • 4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
  • 1 large egg
  • 1/4 teaspoon coconut extract or vanilla extract
  • 1 1/2 teaspoons baking powder

Instructions

Visit Eatingwell's website to view the recipe instructions. (Via Edamam)