Raspberry Cupcakes Recipe

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Raspberry Cupcakes
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 124.57 Kcal (522 kJ)
Calories from fat 75.57 Kcal
% Daily Value*
Total Fat 8.4g 13%
Cholesterol 9.74mg 3%
Sodium 68.53mg 3%
Potassium 43.75mg 1%
Total Carbs 11.66g 4%
Sugars 4.48g 18%
Dietary Fiber 1.43g 6%
Protein 1.6g 3%
Vitamin C 2.1mg 4%
Iron 0.5mg 3%
Calcium 15.1mg 2%
Amount Per 100 g
Calories 361.11 Kcal (1512 kJ)
Calories from fat 219.07 Kcal
% Daily Value*
Total Fat 24.34g 13%
Cholesterol 28.22mg 3%
Sodium 198.65mg 3%
Potassium 126.83mg 1%
Total Carbs 33.8g 4%
Sugars 12.98g 18%
Dietary Fiber 4.13g 6%
Protein 4.65g 3%
Vitamin C 6.1mg 4%
Vitamin A 0.1mg 1%
Iron 1.5mg 3%
Calcium 43.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.9
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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