Recipe

Gluten-free Raspberry Cheesecake Cupcakes Recipe


Gluten-free Raspberry Cheesecake Cupcakes Recipe Purplemist / All my dishes
1 year, 2 months ago
These cupcakes freeze well. You can use other berries, such as strawberries or blueberries.
Prep:20m Cook:30m Servings:24

Purplemist

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Ingredients
  • 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
  1. 1. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).
  2. 2. In a large bowl, use a hand mixer to blend the sugar, cream cheese, and vanilla.
  3. 3. Add eggs to cream cheese mixture one at a time and blend after adding each egg.
  4. 4. Line 24-cupcake pan with cupcake liners. Fill cupcake liners 3/4 of the way full with cream cheese batter.
  5. 5. Divide raspberries evenly between the 24 cupcakes and sprinkle on top of each cupcake.
  6. 6. Bake for 25 minutes at 350 degrees (176 degrees Celsius).
  7. 7. Remove from oven and let stand for 5 minutes. A well will form in the middle of each cupcake.
  8. 8. Turn the oven to 450 degrees Fahrenheit (232 degrees Celsius).
  9. 9. In a small bowl, blend together topping ingredients. Using a teaspoon, drop topping into the center of each cupcake.
  10. 10. Bake for 5 minutes at 450 degrees Fahrenheit (232 degrees Celsius).
  11. 11. Remove from oven and cool. Refrigerate for 1 hour. Keep refrigerated.
  12. Nutritional analysis (per serving):
  13. 146 calories
  14. 5 g protein
  15. 6 g fat
  16. 3 g sat. fat
  17. 18 g carbohydrate
  18. 1.8 g fiber
  19. 53 mg cholesterol
  20. 181 mg sodium
  21. 55 mg calcium
  22. 0.2 mg iron
  23. Note: Nutritional analysis may vary depending on ingredient brands used.

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Comments

peetabear 1 year, 2 months ago said:
These sound very interesting.. I will give them a try.. thank you for thinking of me.

dynie 1 year, 2 months ago said:
Mmmm!


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