Gluten-free Raspberry Cheesecake Cupcakes Recipe

How to make it

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