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Sweet Pea and Ricotta Cupcakes – Give Peas a Chance
CUPCAKE PROJECT9Ingredients
35Minutes
260Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1 1/2 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. dried basil (crumbled)
- 1/4 tsp. salt
- 1/2 cup unsalted butter (room temperature)
- 1 1/2 cups sugar
- 3/4 cup peas (food processed, until as smooth as possible sweet, I used frozen and defrosted peas, but fresh peas would be even better.)
- 2 large eggs
- 1/2 cup ricotta cheese
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium180mg8% |
| Potassium65mg2% |
| Protein4g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber<1g4% |
| Sugars26g |
| Vitamin A8% |
| Vitamin C6% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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