Raspberry cheesecake cupcake


User Avatar
Member since 2006
No Video

Serves 24 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

Ingredients:
1 1/2 c. sugar
24 oz. light cream cheese, softened
1 tsp. vanilla
4 eggs
1 1/2 c. raspberries
Topping
8 oz. light cream cheese
1/4 c. sugar


Directions

Preheat oven to 350 degrees Fahrenheit


In a large bowl, use a hand mixer to blend the sugar, cream cheese, and vanilla.


Add eggs to cream cheese mixture one at a time and blend after adding each egg.


Line 24-cupcake pan with cupcake liners. Fill cupcake liners 3/4 of the way full with cream cheese batter.


Divide raspberries evenly between the 24 cupcakes and sprinkle on top of each cupcake.


Bake for 25 minutes at 350 degrees (176 degrees Celsius).


Remove from oven and let stand for 5 minutes. A well will form in the middle of each cupcake.


Turn the oven to 450 degrees Fahrenheit (232 degrees Celsius).


In a small bowl, blend together topping ingredients. Using a teaspoon, drop topping into the center of each cupcake.


Bake for 5 minutes at 450 degrees Fahrenheit (232 degrees Celsius).


Remove from oven and cool. Refrigerate for 1 hour. Keep refrigerated.


Questions, Comments & Reviews



More Great Recipes: Cupcakes | Dessert
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11318 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

453 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51092 Downloads
FREE
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart