Raspberry Cup Cakes

Raspberry Cup Cakes
315 min.
12
230kcal

Suggestions

Raspberry Cup Cakes: A Delectable Indulgence

Indulge in the exquisite taste of our Raspberry Cup Cakes, a delightful fusion of creamy goodness and vibrant raspberry flavor. Perfect for those special occasions or simply to brighten up your day, these cupcakes are a crowd-pleaser. With a rich, velvety cream cheese base and a tangy raspberry swirl, each bite is a symphony of textures and flavors.

Preparing these delightful treats is an effortless endeavor, requiring just 315 minutes from start to finish. The recipe yields a generous 12 servings, ensuring there's enough to go around. Each serving comes with a moderate 230 calories, making it a guilt-free pleasure for your palate.

The star of our Raspberry Cup Cakes is, of course, the raspberries. Fresh and bursting with flavor, they are combined with a host of other ingredients to create a masterpiece of taste. From the buttery graham cracker crust to the whipped topping, every component is carefully selected to enhance the overall experience.

Gather your ingredients and equipment, and let's embark on a culinary journey that will leave your taste buds dancing with joy. Whether you're a seasoned baker or a curious novice, these Raspberry Cup Cakes are sure to impress. So, roll up your sleeves, and let's get baking!

Ingredients

  • tablespoons butter melted
  • ounce cream cheese 
  • 0.8 cup graham cracker crumbs 
  • 0.3 cup pecans chopped
  • 0.8 cup raspberries fresh crushed
  • 10.5 fluid ounces condensed milk sweetened
  • cup non-dairy whipped topping frozen thawed

Equipment

  • bowl
  • muffin tray

Directions

  1. 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.
  2. Beat cream cheese until fluffy.
  3. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
  4. Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates.
  5. Drizzle remaining raspberry puree over cakes.
  6. Garnish with a few whole raspberries.
  7. Serve frozen.

Nutrition Facts

Calories230kcal
Protein6.96%
Fat55.95%
Carbs37.09%

Properties

Glycemic Index
20.67
Glycemic Load
11.81
Inflammation Score
-3
Nutrition Score
4.3882609230021%

Flavonoids

Cyanidin
3.68mg
Petunidin
0.02mg
Delphinidin
0.26mg
Malvidin
0.01mg
Pelargonidin
0.07mg
Peonidin
0.01mg
Catechin
0.26mg
Epigallocatechin
0.16mg
Epicatechin
0.28mg
Epigallocatechin 3-gallate
0.09mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:230.15kcal
11.51%
Fat:14.62g
22.49%
Saturated Fat:7.97g
49.79%
Carbohydrates:21.8g
7.27%
Net Carbohydrates:20.92g
7.61%
Sugar:17.89g
19.88%
Cholesterol:35.54mg
11.85%
Sodium:153.88mg
6.69%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.09g
8.18%
Phosphorus:110.22mg
11.02%
Calcium:104.7mg
10.47%
Vitamin B2:0.18mg
10.37%
Vitamin A:418.74IU
8.37%
Selenium:5.74µg
8.2%
Manganese:0.16mg
7.8%
Potassium:158.02mg
4.51%
Magnesium:16.43mg
4.11%
Zinc:0.58mg
3.89%
Vitamin B1:0.06mg
3.89%
Fiber:0.88g
3.54%
Vitamin B5:0.35mg
3.5%
Vitamin C:2.66mg
3.23%
Vitamin B12:0.17µg
2.9%
Vitamin E:0.41mg
2.76%
Folate:9.33µg
2.33%
Iron:0.4mg
2.24%
Copper:0.04mg
2.17%
Vitamin B6:0.04mg
1.96%
Vitamin B3:0.35mg
1.75%
Vitamin K:1.66µg
1.58%
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