Raspberry Cup Cakes Recipe

Raspberry Cup Cakes Recipes
  • PREP 15 mins
  • READY IN 5 hrs 15 mins


Original recipe makes 12 cupcakes
  •  3/4 cup graham cracker crumbs
  •  1/4 cup chopped pecans
  •  3 tablespoons butter, melted
  •  3/4 cup fresh raspberries, crushed
  •  1/2 (8 ounce) package cream cheese
  •  10 1/2 fluid ounces sweetened condensed milk
  •  1 cup frozen whipped topping, thawed

  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. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
  3. 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.

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