Lemon Blueberry Cupcake

Nutrition Facts

Serving Size 1 CUPCAKE

Calories 320

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 17.4g

27%

Sat. Fat 12g

- - -%

Trans Fat 0.4g

Cholesterol 70.1mg

- - -%

Sodium 167.7mg

Amount/Serving

%DV*

Tot. Carb. 39g

12%

Dietary Fiber 0.6g

Sugars 25g

Includes 0g Added Sugars

Protein 3.2g

Vitamin D - 0.5mcg - 0%

Calcium - 59mg - 6%

Iron - 1.5mg - 18%

Potassium - 62.4mg - 1%

INGREDIENTS: Yellow Cake Batter (CAKE FLOUR (enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid).), WHOLE MILK (milk, vitamin D3 ), SUGAR (sugar), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), LIQUID EGGS (whole eggs, citric acid (to maintain color), 0.15% water as citric acid carrier. contains: eggs), EGG YOLKS (egg yolks contains: eggs), BAKING POWDER (baking soda (for leavening), cornstarch, sodium bicarbonate, sodium aluminum sulfate (for leavening), calcium sulfate, monocalcium phosphate (for leavening). ), SALT (salt, calcium silicate, dextrose, potassium iodide.), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.)), Cream Cheese Frosting (CONFECTIONERS SUGAR (sugar, cornstarch ), CREAM CHEESE (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum. contains: milk ), MARGARINE (vegetable oil blend (palm oil, soybean oil), water, contains 2% or less of: salt, soybean lecithin (soy), vegetable monoglycerides, citric acid (preservative), beta carotene (color), natural flavor, and vitamin a palmitate added. contains: soy.), SHORTENING (palm oil ), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.)), WILD BLUEBERRIES (wild blueberries.), LEMONS, LEMON EXTRACT (alcohol, water, oil of lemon), Pan Spray (BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), WATER)

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.