Tuesday, February 8, 2011

Raspberry Cream Cheese Cupcakes

A friend clipped this recipe out of a Banner Health newsletter to give to me. They're basically mini crustless cheesecakes. In other words, heaven!


1 1/2 c sugar
24 oz light cream cheese, softened
1 tsp vanilla
4 eggs
1 1/2 c raspberries

8 oz light cream cheese
1/4 c sugar

  1. Preheat oven to 350.
  2. 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.
  3. Line 24-cupcake pan with cupcake liners. Fill cupcake liners 3/4 full with cream cheese batter. Divide raspberries evenly between the cupcakes and sprinkle on top of each cupcake.
  4. Bake for 25 minutes at 350.
  5. Remove from oven and let stand for 5 minutes. A well with form in the middle of each cupcake.
  6. Turn the oven to 450. 
  7. Blend together topping ingredients. Using a teaspoon, drop topping into the enter of each cupcake.
  8. Bake for 5 minutes. Remove from oven and cool. Refrigerate for 1 hour before serving. Store in refrigerator.

1 comment:

Alena said...

Hey, Allison! I had the missionaries over for dinner tonight and they are both on gluten free diets due to health problems. After looking at your blog, I made these yummy little deserts for after dinner. Both Elders loved them (and so did Dave and I). I'm pretty sure they ate 2-3 each and I gave them a few for the road. Thanks for sharing!