How to Make Raspberry Cup Cakes - A Step-by-Step Guide

Raspberry cupcakes are a delightful and delicious treat that is perfect for any occasion. Whether you are hosting a tea party, a birthday celebration, or simply want to indulge in a sweet treat, these raspberry cupcakes are guaranteed to impress. The combination of moist vanilla cake, tangy raspberry filling, and smooth cream cheese frosting creates a flavor explosion in every bite.

One of the best things about raspberry cupcakes is their versatility. They can be enjoyed as a light and re...

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Ingredients

  • ¾ cup graham cracker crumbs
  • ¼ cup chopped pecans
  • 3 tablespoons butter, melted
  • ¾ cup fresh raspberries, crushed
  • ½ (8 ounce) package cream cheese
  • 10 ½ fluid ounces sweetened condensed milk
  • 1 cup frozen whipped topping, thawed

Information

  • Prep Time: 15 mins
  • Additional Time: 5 hrs
  • Total Time: 5 hrs 15 mins
  • Servings: 12
  • Yield: 12 cupcakes

  • Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
  • Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
  • Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
  • Nutrition

    227 cal.

    • Total Fat: 13g
    • Saturated Fat: 7g
    • Cholesterol: 29mg
    • Sodium: 124mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 1g
    • Total Sugars: 22g
    • Protein: 4g
    • Vitamin C: 3mg
    • Calcium: 108mg
    • Iron: 1mg
    • Potassium: 165mg